Aging Steak and Game

[Guest]

Anyone have any views on this matter of the peak time for aging a prime steak?

How about game birds and venison? And at what temperature?

Too long and they start to rot rather than age.

[Guest]

"Aging" really is "rotting" - albeit in the early stages. The purpose is to allow older tough game to become more tender through autolysis, the enzymatic breakdown of tissue, especially muscle. Bacterial growth is an inevitable but not undesirable accompaniement of the process but as putrefaction advances it will lead to putrefaction.

I have no experience of hanging venison (except in the consumption of its end product) but larger and older game birds stand 3 - 5 days hanging in a cool location. Some use the formula "40 divided by ambient temperature" to calculate the number of days, e.g. 40 divided by 10 degrees C equals 4 days, but this is only a rule of thumb. In the South a bird may, after as little as one day, become a little mephitic.

[Guest]

That's interesting.

So the mold that you see on prime steaks when they're aging in the cold storage lockers is the meat actually rotting a bit? And that bit of bacteria is what actually tenderizes the meat?

I wonder if birds are aged with their guts out?; and are birds guts still pulled out through the rear end with that hook appartatus?

Anyone know if the grouse hunting season in the UK, beginning on the Glorious Twelfth (August 12) was better in 2006 than 2005?

http://www.sundayherald.com/51169

[Guest]

That's interesting.

So the mold that you see on prime steaks when they're aging in the cold storage lockers is the meat actually rotting a bit? And that bit of bacteria is what actually tenderizes the meat?

I wonder if birds are aged with their guts out?; and are birds guts still pulled out through the rear end with that hook appartatus?

Anyone know if the grouse hunting season in the UK, beginning on the Glorious Twelfth (August 12) was better in 2006 than 2005?

http://www.sundayherald.com/51169

Bacteria contribute but autolytic processes mediated by enzymes occur in the absence of bacteria.

The bird's gut is not removed before it is hung, the risk of gut organisms contaminating the meat being high during its removal.

[Guest]

That's interesting.

So the mold that you see on prime steaks when they're aging in the cold storage lockers is the meat actually rotting a bit? And that bit of bacteria is what actually tenderizes the meat?

I wonder if birds are aged with their guts out?; and are birds guts still pulled out through the rear end with that hook appartatus?

Anyone know if the grouse hunting season in the UK, beginning on the Glorious Twelfth (August 12) was better in 2006 than 2005?

http://www.sundayherald.com/51169

Bacteria contribute but autolytic processes mediated by enzymes occur in the absence of bacteria.

The bird's gut is not removed before it is hung, the risk of gut organisms contaminating the meat being high during its removal.

[Guest]

I always hang my vensoin for 10 days and my beef once slaughtered for approx 3 weeks depending on the marbling. The question of game is a personal one. Pheasant I like hung for just two days as to my partridge. Woodcock and snipe just the one day as to gamey ruins the meats taste, I find. All fowl, duck,teal,goose at least 3 days as i find it benefits for taste.Wood pigeon can be comsumed on the same days. Breast and pan fryed it works well on warm salads at this time of year.Rabbit again I like hung for just a day or two but can be hang for up to 4 days. Hare ( though not my thing very very gamey) should be hang until the whole carcuss is truely rotten or near as you dare!

Dreadsthreads

[Guest]

Your making me hungry for game!

Cooking game requires a special flare.

Any restaurant recommendations in NYC, London or Paris?

[Guest]

I believe steak must be aged at a certain tempurature and humidity, and that a certain flow of air is required for best results. The conditions are not the same as those that prevail in the average household refrigerator. I looked into this a bit when I discovered that my local market offered prime aged beef. I can say without hesitation that I can taste the difference.

[Guest]

Yes, I think the whole issue of aging prime meat differentiates the various top steak houses.

Wet aged, dry aged, I'm not sure the better method.

Is Lugars still the preferred NYC steakhouse?

I think that the rest of the world pretty much lags far behind US when it comes to great steak.

[Guest]

Your making me hungry for game!

Cooking game requires a special flare.

Any restaurant recommendations in NYC, London or Paris?

In London I find that they have great game and prepare it badly. In Scotland the game is even better and prepared even worse. In New York there is not such great game.

In Paris, all of the great restaurants prepare game very well in Season. When Robuchon was still open, the Lievre a la Royale was second only to his Tete de Cochon in pure hedonistic enjoyment. Today, I would head to Guy Savoy for the finest game in Paris. He does a Pot au Feu of game that is incredible.

Matt

[Guest]

Wet aged, dry aged, I'm not sure the better method.

Based on what I read, part of the purpose of aging is to rid the meat of excess liquid, thus concentrating the flavor (and reducing the weight, which partially accounts for the higher cost; that and the time involved and the investment in the equipment). Thus dry aging is held to be better than wet aging. I'm not sure if wet aging has much of an effect, actually.

Is Lugars still the preferred NYC steakhouse?

If you did a poll, Lugar's would probably get more votes than any other, but others have their fans.

[Guest]

Your making me hungry for game!

Cooking game requires a special flare.

Any restaurant recommendations in NYC, London or Paris?

This link should help you for NYC.

http://thelondonlounge.net/gl/forum/vie ... php?t=5181

Best Regards,

Cufflink79

[Guest]

Your making me hungry for game!

Cooking game requires a special flare.

Any restaurant recommendations in NYC, London or Paris?

In London I find that they have great game and prepare it badly. In Scotland the game is even better and prepared even worse. In New York there is not such great game.

In Paris, all of the great restaurants prepare game very well in Season. When Robuchon was still open, the Lievre a la Royale was second only to his Tete de Cochon in pure hedonistic enjoyment. Today, I would head to Guy Savoy for the finest game in Paris. He does a Pot au Feu of game that is incredible.

Matt

Ofcourse!

Leave it to the French to do game right.

The world's most deft chefs and finest restaurants.

I share your enthusiasm for Guy Savoy although I did not have the game yet!

Another interesting project to look forward to.

[Guest]

You can tell that Fall is here, the cold weather making LL men hungry for meat!

But still, it's good that the rules of engagement have changed and it's no longer you eat what you kill.

Just get me down to the nearest steakhouse, have the martiinis ready, order the steaks and open the Burgundy.

[Guest]

Hasn't Robuchon re-opened a restaurant, though not deluxe, in Paris?

And isn't he opening in NYC?

I never got to Jamin while it was under his management so sadly, never had a chance to enjoy his cooking; considered the best chef in the world at one time.

Does Ducasse continue to slog on in NYC?; I never was very impressed with his cooking and in any case, I don't think that he has personally cooked a meal in years. More of a 'name' and an international restaurant mogul these days.