Many grocery stores are advertising cuts of beef, steaks or roasts and they claim they are, “AGED 28 DAYS!”

These primal cuts are more than likely vacuum packed and they are not aged.

Yesterday I went to make brisket point for the counter and it was boxed and the box was dated the end of August (today is October 28th).  Vacuum packing ensures the bloom and quality of the product for a very long time.  And the product in most cases will be about the same quality as when it was first vacuum packed.  HOWEVER if the meat is in contact with excessive liquid (be it water, or myoglobin or another liquid)  The anerobic processes will cause the muscle fibres to decompose, and not age.  To Quote Alton Brown, NOT GOOD EATS!

The only true aging of meat is to dry air age.  That is the meat is suspended and is surrounded almost entirely by air.  The air allows the collagen that encases all muscle fibres to break down and make the meat more tender.  Properly aged beef should be dark and tight, and should have an intoxicating nutty aroma! It will be last meal worthy!  I have two prime ribs hanging right now that have been aged for 10 weeks and will not be packed until Grey Cup weekend!  15 weeks of aging and worth every minute!  Not to mention my Strip loin primal that I am hybrid aging with red wine for New Years!

This my friends is why you need to find a grocery store or butcher shop, or slaughter house that deals in rail meat.  Get to know the butchers by name, get them to know what you like!  It won’t cost any more, it won’t take any more time.

It will be a relationship that makes better meals!  And you’ll thank me!

LTB

http:www.youtube.com/c/LarryTheButcher