- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
60 Day aged Filet Mignon smelled awful....
Posted on 1/18/25 at 6:41 am
Posted on 1/18/25 at 6:41 am
Was getting ready to cook filets last night. They were insanely thick so I cut them in half for easier cooking. Upon cutting them it smelled like someone took a crap in the kitchen floor. I looked to see if the dog had an accident and my wife had to leave the kitchen. I called the butcher shop and they said all was fine. My son was bringing his girlfriend home to meet us for the first time and I didn't want to serve the filets so we ended up throwing them out. Had to go to another butcher shop to buy new ones.
Anyone else have this issue before?
Anyone else have this issue before?
8
Posted on 1/18/25 at 7:02 am to VandyBoysWhistler
A small risk is assumed with dry aging but I’ve never cooked one, only ordered at restaurants.
Posted on 1/18/25 at 7:37 am to VandyBoysWhistler
Need more info. What else was in the fridge? Temp? Humidity?
Posted on 1/18/25 at 8:14 am to VandyBoysWhistler
Personally I've never understood dry aging. It sounds gross, but maybe someone can explain why letting bacteria grow on meat is considered a delicacy.
Posted on 1/18/25 at 8:20 am to BilbeauTBaggins
1) dry aging dries the hunk of meat. Loss of water = concentration of flavor
2) enzymes produced by the microorganisms break down muscle fibers and produce a more tender product
3) the entire process if done properly produces a more complex and interesting flavor experience than the raw material does
keep in mind that dry aging any protein was originally intended as a preservative process during a lack of refrigeration
2) enzymes produced by the microorganisms break down muscle fibers and produce a more tender product
3) the entire process if done properly produces a more complex and interesting flavor experience than the raw material does
keep in mind that dry aging any protein was originally intended as a preservative process during a lack of refrigeration
Posted on 1/18/25 at 8:27 am to VandyBoysWhistler
Man, that sucks. Fillet aged by the butcher ain’t cheap.
I’ve gotten aged steaks that have a pretty strong smell, but it isn’t really a rotten meat crap smell. The strong smell is like a really strong meat smell, but not rotten. What you had suggests that the aging place, wherever it was, either got too hot or too cold at points during the aging process. You did the right thing to throw it out if it smelled rotten. Hate to hear about a nice cut of beef going to waste like that.
On the other hand, if you had served it anyway, you could have made a lasting first impression on the gal.
I’ve gotten aged steaks that have a pretty strong smell, but it isn’t really a rotten meat crap smell. The strong smell is like a really strong meat smell, but not rotten. What you had suggests that the aging place, wherever it was, either got too hot or too cold at points during the aging process. You did the right thing to throw it out if it smelled rotten. Hate to hear about a nice cut of beef going to waste like that.
On the other hand, if you had served it anyway, you could have made a lasting first impression on the gal.
Posted on 1/18/25 at 8:50 am to TBoy
It might have been more than a first impression if she was rushing to the toilet for days on end.
Posted on 1/18/25 at 9:22 am to VandyBoysWhistler
Dry aged beef is very overrated. Just corn finish that bastard, slice him up, and let me cook it.
Posted on 1/18/25 at 9:37 am to LSUlefty
quote:
Need more info.
Pic of girlfriend.
Posted on 1/18/25 at 9:59 am to VandyBoysWhistler
No. Dry brine with salt for a day in the fridge.
Posted on 1/18/25 at 10:20 am to BilbeauTBaggins
quote:This is how I feel about it. Id rather a fresh piece of meat with salt and pepper. It's a better texture and flavor to me, but to each their own.
Personally I've never understood dry aging.
Posted on 1/18/25 at 10:20 am to VandyBoysWhistler
You should have just kept them on hand in case you don’t like the girlfriend.
Posted on 1/18/25 at 12:05 pm to blueridgeTiger
quote:
of girlfriend.
Sir, this is not the OT
Posted on 1/18/25 at 1:58 pm to VandyBoysWhistler
quote:
Upon cutting them it smelled like someone took a crap in the kitchen floor. I looked to see if the dog had an accident and my wife had to leave the kitchen.
quote:
I called the butcher shop and they said all was fine.
Thats a no.
quote:
Had to go to another butcher shop to buy new ones.
I would have done the same.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News