{"id":1105,"date":"2013-11-07T08:41:41","date_gmt":"2013-11-07T13:41:41","guid":{"rendered":"https:\/\/www.misterbrisket.com\/?p=1105"},"modified":"2021-02-02T16:49:45","modified_gmt":"2021-02-02T21:49:45","slug":"50-days-of-age-a-rib-roast-challenge","status":"publish","type":"post","link":"https:\/\/www.misterbrisket.com\/50-days-of-age-a-rib-roast-challenge\/","title":{"rendered":"50 Days of Age – A Rib Roast Challenge"},"content":{"rendered":"
Mister Brisket has never been a big proponent of dry aging beef.\u00a0 In our experience we’ve found it has no discernible impact on flavor.\u00a0 Enter Geoff Hewitt, a resident of New Franklin, who found us on the internet.\u00a0 Hewitt emailed and wanted to know how we felt about aging a rib roast–for 50 days.<\/p>\n
“30 days doesn’t really change the flavor,” Hewitt wrote, “but do it for 50 and you’ll notice a difference.”<\/p>\n
That got our attention.\u00a0 When we’d aged beef in the past, it had never been for more than 30 days.\u00a0 50 days?\u00a0 Who knows?<\/p>\n
Then he wanted to know if we’d be willing to age a roast for him.\u00a0 We emailed back and forth discussing the issues involved.\u00a0 The biggest problem is how much useable meat will be left in 50 days.\u00a0\u00a0 We agreed to keep him informed as to how the aging process was going so if it looked like there was any trouble a decision could be made as to what to do.\u00a0 Then we selected a Meyer Natural Angus USDA Prime Rib Roast for him.\u00a0 The weight is nearly 20 pounds.<\/p>\n
<\/a><\/p>\n We wiped it dry.\u00a0And marked it.<\/p>\n <\/a><\/p>\n And placed it in our cooler to age…until Jan. 4, 2013.<\/p>\n