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Thread: a trip to the butcher
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04-02-2009, 10:50 PM #1
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a trip to the butcher
the best batch yet - 10-week dry-aged (i usually do 8) grass-fed ribeye - next time i'm pushing the limit and going for 12-week:
if it doesn't look like 10lbs of beef, it's not. dry-aging takes out the moisture and basically rots the outside - it shrinks and you trim it - this is what's left starting at 10lbs after 10 weeks (probably 8 pounds?)
- chuck01 996tt - GT700
forged pistons, forged rods, clubsport intercoolers, upgraded fuel system, gen 1 fabspeed loud exhaust, sachs stg 3 clutch, 964 light-weight flywheel, b&m short shifter, motons, oz superleggera III wheels, strosek rear spoiler, lots of carbon fiber inside, custom lamborghini titanium metallic paint
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04-02-2009, 10:52 PM #2
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Chuck, I have to stop reading your threads when I'm hungry.
Thanks for sharing.
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04-02-2009, 11:02 PM #3
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DRY AGED FTW.................... OMG OMG OMG! Can I come over for dinner?
Who Is Jason A?
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04-02-2009, 11:31 PM #4
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of course, but please show some respect and bring some strippers...
Originally Posted by Jason A
- chuck01 996tt - GT700
forged pistons, forged rods, clubsport intercoolers, upgraded fuel system, gen 1 fabspeed loud exhaust, sachs stg 3 clutch, 964 light-weight flywheel, b&m short shifter, motons, oz superleggera III wheels, strosek rear spoiler, lots of carbon fiber inside, custom lamborghini titanium metallic paint
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04-02-2009, 11:34 PM #5
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Lookin good Chuck!
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04-02-2009, 11:35 PM #6
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Drrrrrrrooooooooooooooooooooooooooooooooooooolllll ll!
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04-02-2009, 11:37 PM #7
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=carendt242;352713]of course, but please show some respect and bring some strippers...
- chuck[/QUOTE]
They have to be anorexic! No1 is eating our steak but you and IWho Is Jason A?
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04-03-2009, 07:54 AM #8
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That sounds too bromantic. What you should've said was: Originally Posted by Jason A
The only meat the strippers will get to eat is tubesteak.....
BTW, the 10 week dry-aged grass-fed ribeye sounds and looks damn good. What's the minimum order @ Golden Gate, Chuck? And how much quicker is the searing time compared to good ol' corn-fed beef?When I'm not here, I'm slinging IT infrastructure or gone golfing
2007 E550 - the DD
2006 Touareg V10 TDI - the baby mobile
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04-03-2009, 08:50 AM #9
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I can't wait for the process pictures, maybe you could take some video? hahaha
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04-03-2009, 10:24 AM #10
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Wow, thats a REALLY long time to dry age. Must be VERY strong tasting meat.
2003 S2000
Turbonium inside.
"Wow, that's a big camera, you must be a professional."
I shoot with the green symbol. I MUST be good.
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