Meat Lovers - Wet Aged versus Dry Aged

alright i have to scratch the right ear with my left hand but will make it really quick.

here's what transpired yesterday and it was truly a very fruitful day. start at 8 pm for a 4 km brisk walk, got home and starting preparing for the evening meal. in the meantime, Mrs DGman boiled 40 eggs and we have to deliver them to Gentle Paws for the homelss doggies pot luck lunch. after that it was off to Bukit Timah hawker centre for a quick fix lunch and off to Totts for some utensils upgrade. i am especially happy with the "tour issued" pepper mill. plus was planning to put in a 9 hole before cooking but just not enough time.....

so without further verbal masturbation, here's the pictures that will paint a thousand words....

Starter - a chunky mushroom soup drizzled with truffle oil and a dash of sour cream (chicken stock base, 4 types of mushrooms, sherry wine, lemon and lots of patience)



Carbo Boost - my guest love a bit of Carbo and hence this Spicy Shrimp Aglio Olio with hot oil (fried with cured anchovies, smash garlic, capers and bay leaves).



the Main - a Tomahawk and a Sirloin. The Tomahawk is a wet aged and the sirloin is a 28 day dry aged US Prime (consider this as a tour issue prototype as the dry aged sirloin is yet to be available commercially and for evaluation purposes from Huber Butchery).



the Tomahawk is robust and flavourful and a steak for the hefty meat lover.

for the sauce, it was very simple. beef bone marrow fried in a olive oil with salt and pepper to taste and drizzle over the meat. the remains of the bone marrow is sprinkled on top of the meat to add a little crunchy texture.



here's how the Sirloin turns out.....imagine a really tender and succulent piece of meat with all the favour of a high grade wagyu minus the fat content......



done to a tad more than medium rare and notice the absence of fluid. its like cooking the 24 hour steak minus the 24 hour preparation.



i am so looking forward to the availability of this meat and i hope you guys are not thinking of steak for dinner tonite.....

DGman

ohh ....dont forget to try out the BFG irons and wedges, they are very good......somehow it looks and sound very distasteful and out of place. i hope you will not miss the forest......to be taken with a pinch of salt just like the steak.

The steak look absolutely delicious...DGman plan to open a restaurant now?

OMG!! This is food porn at its best!!!!

I dare anyone after looking at the pictures and then go vegetarian today.

restaurant advertise on golf forum...waiting to be flamed or what?

DGman

btw Eric? Your meat is marble what? 8?

its not wagyu but a 28 day dry aged US prime...the sirloin i mean...it better than wagyu in my opinion because it has more protein and less fat than the grade 8 wagyu....i never like to cook wagyu cos there is too much fat and you can see it in the tray after cooking.

Drool!

DGman wrote:

its not wagyu but a 28 day dry aged US prime...the sirloin i mean...it better than wagyu in my opinion because it has more protein and less fat than the grade 8 wagyu....i never like to cook wagyu cos there is too much fat and you can see it in the tray after cooking.

Ah......ok......but still it's looked good.

the Main - a Tomahawk and a Sirloin. The Tomahawk is a wet aged and the sirloin is a 28 day dry aged US Prime (consider this as a tour issue prototype as the dry aged sirloin is yet to be available commercially and for evaluation purposes from Huber Butchery).

Nice post.. DGman: can u pl enlighten us on the meaning of steak being "wet aged " and "dry aged" vs those airflown fresh ones we get at Cold Storage or MMMM.....

Jeff

Something i found while doing my research

Why Dry Aged Beef is so delicious

Nice pics of the food - much better than tour issue / prototype golf clubs IMHO. I have reached a stage in life where one golf club looks like another golf club, but good food is a different matter.

DG, looks like your have great hands for cooking as well.

Looking forward for Western Dinner with wife and son tonight.

nientsu wrote:

Jeff

Something i found while doing my research

Why Dry Aged Beef is so delicious

Thx for the link nientsu.. never knew meat can be aged this way and still seared/grilled like fresh steaks... thought aged meant only dried, smoke, brine cured etc and if treated like this always would spoil!.. interesting this concept of using nanocooks learnt something new today....

i am surprise nobody commented on the no of grooves on my forged iron hot pan......haha

there is a big difference between wet aged and dry aged and especially how the meat taste.

Eric

To be honest, I am much more intrigued by your meat and cooking than the wedges...

So, please keep it coming and thank you for sharing..! Great cooking !!

boss what grill pan u use? been looking around....
i tried 2 pieces of aussie wahyu ribeyes over the weekend with just sea salt and pepper and they tasted fabulous!

the crunch of the tiny beads of sea salt gave a series of mini explosions bringing out the flavour of the meat!

kian wrote:

boss what grill pan u use? been looking around....
i tried 2 pieces of aussie wahyu ribeyes over the weekend with just sea salt and pepper and they tasted fabulous!

the crunch of the tiny beads of sea salt gave a series of mini explosions bringing out the flavour of the meat!

between u n MC....

i think u will be eating vegetables for a week!!!!

Boss, can use HappyCall pan to grill or not?

ahnah wrote:

Boss, can use HappyCall pan to grill or not?

Sure can lah..only will it have the effect like the grill line...

Btw, DGman, your grill pan is it those le creuset????

Hungryyyyyyyyy

well at least you guys know that i am talking about the grooves on my grill pan.....

not many people know that the groove is important as it drains oil, transfer heat and of course makes gives a different texture of varying crispness when you bite into the meat. sorry i am being anal......but when you have the steak frying on a pool of oil, its not going to give you the desired texture.

ahnah, i am a purist when it comes to cooking so i don't think will be considering the happy pan just as yet.

years ago i walked into the utensil store at holland V and they have a load of this pan for sale. i thought the price was too high but i have wanted a old fashioned forged iron grill pan. the sales assistant offered one with a broken handle for half the price and i took it. of course i have to call my favourite GR buaya if he could help me weld it and he did such a great job. if you look carefully at the picture you can see it.

maybe its time i invite him to sample my next culinary adventure.

Kian go to Totts, they have some very good grill pan thats not too expensive. btw your wagyu is too large and too thin...try smaller but thicker cuts or you can have the same size but have it thicker to serve 2. also remember to let your meat rest for 4 to 5 minutes before serving. i think the pan is not hot enough when you put in the meat.

DGman

kian wont be eating meat for a while....

inside scope is that he openly challenge our fav inspector....

if he win, inspector swallow his tree-hugging pride n eat shark fin

if he lose, he will forgo meat for as long as the inspector is pleased....







i betting on the inspector to prevail.....

i would be the first to document in both video and pictures of the Inspector eating sharksfin....i am sure he will do everything not to lose. so beware of very vulgar language, club throwing antics, the full oakley mr bean apparel dress up....i hope the hyena can prevail but like you, my money is on the inspector since he started his "Busy day for a troll like me" thread

the only way for Kian to beat the Inspector is invite MC's mummy and his arch nemesis to play on the same flight.

DGman

DGman wrote:

i am surprise nobody commented on the no of grooves on my forged iron hot pan......haha

there is a big difference between wet aged and dry aged and especially how the meat taste.

There's 16! Lol. What type of grind?

If only this was available at the Den, I wld come for lunch everyday

is it the same place as the PML showroom at bukit timah???

normally i take 1 to 1.5 inch...depending on the cross section.... i eat 2 slices about 800-950g on average... that wahyu was a "prototype" from my frend's shop haha..usually im satisfied with angus....good enough for me liao heehee

my frend tried to dey-aged but the process is rather tedious....and its kinda salty too