Choosing Steaks at the grocery store (Red vs Pink)??

Sam-TX said:

I'm not sure the beef sold here is dry aged or aged at all?

I think that's a European thing, no?

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I am not sure exactly what you are asking, but most major grocery stores sell wet age beef (crayovac beef ) if you are not sure what length the beef is aged just ask the butcher behind the meat counter. the meat boxes are all stamped with the kill date processing date so any date after would be how long the beef has been aged. If you want dry aged beef you will probably have to go to an independet butcher shop that specilizes in dry aging their beef in their own meat coolers , they might only age the beef for 21 minimum but it would be more aged than your regular grocery store., dry aging is better than wet aging also the dry aging enhances the meat lavour . It is a very fine line for grocery stores to age meat (wet age) beef to any degree because the longer it ages in the crayovac the more purge is created ( juices left in the crayovac bag ) which is lost $$ to the store, also the longer the beef sits in the crayovac bag say after 14 days more purge is created and the meat itself has less shelf life . Thats why Costco mechanically tenderizes their meat as apposed to aging their beef to ensure tenderness for the consumer, which I am not a big fan of because you now have to cook the meat to at least 145F especially if there was ever an E.coli breakout at one of their meat suppliers someone could get very sick or death if the meat was not cooked to at least 145F internal temp after being mechaniacally tenderized spreading the E.coli from one steak to another. If you want aged beef pick up a whole striploin, top sirloin cap ( pichana) etc. and age the beef in the crayovac in your home fridge for another 1-2 weeks dependig what date is on the product. Make sure you place the meat on the bottom of the fridge and ensure the temp is kept at 35-38 farenheit. No I dont believe aging fresh meat is a european thing maybe some parts of Brittain ,definately more a north american thing especially amongst the high end restauarnts its very trendy. There is a very famous meat store in NYC that specializes in dry aged beef

I am not sure exactly what you are asking, but most major grocery stores sell wet age beef (crayovac beef ) if you are not sure what length the beef is aged just ask the butcher behind the meat counter. the meat boxes are all stamped with the kill date processing date so any date after would be how long the beef has been aged. If you want dry aged beef you will probably have to go to an independet butcher shop that specilizes in dry aging their beef in their own meat coolers , they might only age the beef for 21 minimum but it would be more aged than your regular grocery store., dry aging is better than wet aging also the dry aging enhances the meat lavour . It is a very fine line for grocery stores to age meat (wet age) beef to any degree because the longer it ages in the crayovac the more purge is created ( juices left in the crayovac bag ) which is lost $$ to the store, also the longer the beef sits in the crayovac bag say after 14 days more purge is created and the meat itself has less shelf life . Thats why Costco mechanically tenderizes their meat as apposed to aging their beef to ensure tenderness for the consumer, which I am not a big fan of because you now have to cook the meat to at least 145F especially if there was ever an E.coli breakout at one of their meat suppliers someone could get very sick or death if the meat was not cooked to at least 145F internal temp after being mechaniacally tenderized spreading the E.coli from one steak to another. If you want aged beef pick up a whole striploin, top sirloin cap ( pichana) etc. and age the beef in the crayovac in your home fridge for another 1-2 weeks dependig what date is on the product. Make sure you place the meat on the bottom of the fridge and ensure the temp is kept at 35-38 farenheit. No I dont believe aging fresh meat is a european thing maybe some parts of Brittain ,definately more a north american thing especially amongst the high end restauarnts its very trendy. There is a very famous meat store in NYC that specializes in dry aged beef https://www.lobels.com/ you could order from them $$$$ + it has clients such as Jerry Seinfield the late Henry Kissinger etc.

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