One of the best steak I ever had.

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imported_Goo

Member
Oct 4, 2005
181
0
0
Over the weekend me and my gf stay in a resort and we checked out some small town near by. In one of the small town we found a local butcher, we decided to check it out because we're going to cook that night.

So we asked the old man what good steak he have and he point to a pcs of very ugly looking steak(stirloin), the color is very dark not dark red but rusty dark like those in the 50% off ban from the super mkt. You basically won't buy it.

We like to support local business and he said it is natural aged bababa so we took it, $4.50.

We also got more food from a super market because we don't have hope for that steak.

End up that is one of the best pcs of meat I every had, it is so tender and juicy that it will give those $20 per lb steak a run. Thanks butcher.

Do anyone know why it turn to rusty dark?
 
minendo

minendo

Elite Member
Aug 31, 2001
35,560
22
81
Originally posted by: Goo
Over the weekend me and my gf stay in a resort and we checked out some small town near by. In one of the small town we found a local butcher, we decided to check it out because we're going to cook that night.

So we asked the old man what good steak he have and he point to a pcs of very ugly looking steak(stirloin), the color is very dark not dark red but rusty dark like those in the 50% off ban from the super mkt. You basically won't buy it.

We like to support local business and he said it is natural aged bababa so we took it, $4.50.

We also got more food from a super market because we don't have hope for that steak.

End up that is one of the best pcs of meat I every had, it is so tender and juicy that it will give those $20 per lb steak a run. Thanks butcher.

Do anyone know why it turn to rusty dark?
Click to expand...

Because it wasn't packaged in packaging and flushed with carbon monoxide to keep it bright red.
 
HardcoreRobot

HardcoreRobot

Lifer
Nov 7, 2000
16,403
3
81
Originally posted by: minendo
Originally posted by: Goo
Over the weekend me and my gf stay in a resort and we checked out some small town near by. In one of the small town we found a local butcher, we decided to check it out because we're going to cook that night.

So we asked the old man what good steak he have and he point to a pcs of very ugly looking steak(stirloin), the color is very dark not dark red but rusty dark like those in the 50% off ban from the super mkt. You basically won't buy it.

We like to support local business and he said it is natural aged bababa so we took it, $4.50.

We also got more food from a super market because we don't have hope for that steak.

End up that is one of the best pcs of meat I every had, it is so tender and juicy that it will give those $20 per lb steak a run. Thanks butcher.

Do anyone know why it turn to rusty dark?
Click to expand...

Because it wasn't packaged in packaging and flushed with carbon monoxide to keep it bright red.
Click to expand...
i thought it was oxygen that caused the meat to turn red?
 
jlee

jlee

Lifer
Sep 12, 2001
48,518
223
106
Originally posted by: HardcoreRobot
Originally posted by: minendo
Originally posted by: Goo
Over the weekend me and my gf stay in a resort and we checked out some small town near by. In one of the small town we found a local butcher, we decided to check it out because we're going to cook that night.

So we asked the old man what good steak he have and he point to a pcs of very ugly looking steak(stirloin), the color is very dark not dark red but rusty dark like those in the 50% off ban from the super mkt. You basically won't buy it.

We like to support local business and he said it is natural aged bababa so we took it, $4.50.

We also got more food from a super market because we don't have hope for that steak.

End up that is one of the best pcs of meat I every had, it is so tender and juicy that it will give those $20 per lb steak a run. Thanks butcher.

Do anyone know why it turn to rusty dark?
Click to expand...

Because it wasn't packaged in packaging and flushed with carbon monoxide to keep it bright red.
Click to expand...
i thought it was oxygen that caused the meat to turn red?
Click to expand...

The older steak gets, the darker it gets. The freshly packaged stuff is red. If oxygen made it red, I would think the old stuff would be redder, no? :p

I used to work with a butcher- he said the darker / browner steaks were more tender than the bright red ones.
 
olds

olds

Elite Member
Mar 3, 2000
50,113
776
126
Originally posted by: minendo
Originally posted by: Goo
Over the weekend me and my gf stay in a resort and we checked out some small town near by. In one of the small town we found a local butcher, we decided to check it out because we're going to cook that night.

So we asked the old man what good steak he have and he point to a pcs of very ugly looking steak(stirloin), the color is very dark not dark red but rusty dark like those in the 50% off ban from the super mkt. You basically won't buy it.

We like to support local business and he said it is natural aged bababa so we took it, $4.50.

We also got more food from a super market because we don't have hope for that steak.

End up that is one of the best pcs of meat I every had, it is so tender and juicy that it will give those $20 per lb steak a run. Thanks butcher.

Do anyone know why it turn to rusty dark?
Click to expand...

Because it wasn't packaged in packaging and flushed with carbon monoxide to keep it bright red.
Click to expand...

This
 
Ns1

Ns1

No Lifer
Jun 17, 2001
55,420
1,600
126
Threadjack-

Saw a foodtv special yesterday, had a section on steak.

Just how good is peter lugers (sp)?
 
HardcoreRobot

HardcoreRobot

Lifer
Nov 7, 2000
16,403
3
81
no, i am pretty sure it is exposure to oxygen that makes the meat red. sometimes when you buy wet aged steak (grocery store), the packaging sits flush on the meat. this keeps the air and oxygen from getting into the meat, and can turn it brown. however, once out of the package it will actually turn redder as it is exposed to oxygen again

i have not seen dry aged steak raw, so im not really sure what it should look like and that is the likely reasoning for it looking different than at the grocery store (dry aged vs we aged)

peter luger is damn good too. be sure to get the bacon appetizer (one slice is enough)


this article says CO - http://www.startribune.com/pol...congress/11826846.html, so i gotta figure out why im thinking O2...
 
TastesLikeChicken

TastesLikeChicken

Lifer
Sep 12, 2004
16,852
59
86
Originally posted by: Goo
Originally posted by: thelanx
It's probably because it is aged.
Click to expand...

I have had aged steak many many time, but never saw one that is rusty dark.
Click to expand...
Depends on the aging process. Most steaks are wet-aged. Since the butcher mentioned "natural" aging, likely this one was dry-aged, which is the old fashioned way. The meat doesn't look all that appetizing when uncooked, but generally a properly dry-aged steak kicks the crap out of a wet-aged one in both tenderness and flavor (cut & quality are also a factor).

iirc, Alton Brown has a segment on how to dry-age your own beef.
 
F

funkymatt

Diamond Member
Jun 2, 2005
3,919
1
81
Originally posted by: HardcoreRobot
no, i am pretty sure it is exposure to oxygen that makes the meat red. sometimes when you buy wet aged steak (grocery store), the packaging sits flush on the meat. this keeps the air and oxygen from getting into the meat, and can turn it brown. however, once out of the package it will actually turn redder as it is exposed to oxygen again

i have not seen dry aged steak raw, so im not really sure what it should look like and that is the likely reasoning for it looking different than at the grocery store (dry aged vs we aged)

peter luger is damn good too. be sure to get the bacon appetizer (one slice is enough)


this article says CO - http://www.startribune.com/pol...congress/11826846.html, so i gotta figure out why im thinking O2...
Click to expand...

you're probably thinking of apples. you're really a vagetarian, aren't you?!
 
moks78

moks78

Lifer
Jan 5, 2001
10,581
1
0
Originally posted by: Ns1
Threadjack-

Saw a foodtv special yesterday, had a section on steak.

Just how good is peter lugers (sp)?
Click to expand...
Watched that too with the food channel.

They cited someone fm <a target=_blank class=ftalternatingbarlinklarge href="http://www.bonappetit.com/">Bon Appetit
Magazine</a> saying that Peter Lugers has the best steak in the planet.

Don't know, never eaten in there but for sure will try it the next time I'm in New York.:)
 
J

JS80

Lifer
Oct 24, 2005
26,271
7
81
Originally posted by: Ns1
Threadjack-

Saw a foodtv special yesterday, had a section on steak.

Just how good is peter lugers (sp)?
Click to expand...

CUT > *

OP ate a failsteak.
 
MagnusTheBrewer

MagnusTheBrewer

IN MEMORIAM
Jun 19, 2004
24,122
1,594
126
Take a trip in the wayback machine to a time before you were borne and cryovacking had not been invented. All meats were dry aged and had a dark "rust" color.
 
Ns1

Ns1

No Lifer
Jun 17, 2001
55,420
1,600
126
Originally posted by: JS80
Originally posted by: Ns1
Threadjack-

Saw a foodtv special yesterday, had a section on steak.

Just how good is peter lugers (sp)?
Click to expand...

CUT > *

OP ate a failsteak.
Click to expand...

CUT was actually rated #2 ;)
 
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