Oddbean new post about login | logout i think ribeye ages better than any other beef cut. and i think aged ribeye is my favorite steak. full stop. https://image.nostr.build/42e346fda57ac162dc529bf52655baefef5b09cf9ae7c88dbabfcf7e7a0e4b39.jpg
How about a low and slow ~18 hour brisket? Never done it, but it’s on my to do list. Usually I like my beef “Pittsburgh style” aka black and blue - seared on the outside and blue on the inside.
How old? How aged? How much aged? Aged how long?
30-45 days is optimal. 21-30 days is enough. more is funky/unpredictable. less is not worth the effort. if you buy a whole chunk - u can cut steaks off along the way to see how it’s changing. u can always cut it up and freeze if u hit the stopping point.
Really is special. Lil adobo spice, red onion, jalapeño and a metric ton of butter
That is a big cut, how many lbs?
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Yes! Agreed! Here’s my 30 day. Hard as a rock! https://m.primal.net/KSrt.jpg
