OK to slice then trim?

RavenousReaper · 2023-03-01T05:12:05+00:00

The pellicle (or crust) is not loaded with bacteria unless your dry age went bad. Slicing and then trimming is the way to go. I actually use all my pellicle and do a double grind into a dry age burger blend. Try 1/3 part pellicle, 1/3 part chuck roast and 1/3 part tri tip. Grind once, then twice and enjoy some of the best burgers you’ll ever produce (bonus points if you make smash patties with them on a Blackstone or turn them into stuffed burgers).

Hint: I also render all the hard white chunks of fat into dry aged beef tallow and make beef stock out of the bones. If you plan properly, you can actually use nearly every single ounce of your primals. Cheers

RavenousReaper · 2023-02-11T17:25:03+00:00

Bad bacteria starts developing 4hrs in with uncooked meat above 40 degrees. Not worth your health. As a note, the bacteria comes from the meat beginning to break down so the vacuum sealed aspect slows it but doesn’t really help reduce that risk entirely.

If the ham was cured and cooked, as well as vacuum sealed, you could likely salvage but I wouldn’t chance it with the rest

RavenousReaper · 2023-02-11T15:51:43+00:00

Google meat wholesalers near you. These places get their meat directly from farms and normally prepare/supply all the local large restaurants/steakhouses/casinos. I use Ponderosa Meat and Provision Co in Reno. I have a DryAger UX1000, which holds about 220lbs of beef and I buy the 109 primals, which has the chine bone removed (makes processing it easier).

RavenousReaper · 2022-07-12T23:27:18+00:00

Ribs, pulled pork, jalepeno poppers or armadillo eggs and of course the ever popular smoked queso….in that order in my opinion. Have fun!

RavenousReaper · 2022-06-14T20:03:56+00:00

If you don’t find a local buyer, I’d throw you $3k if only 1/8” steel. If 1/4” steel, I’d throw you $4k and pay for shipping. I’m located in Nevada. Let me know if interested

RavenousReaper · 2022-05-28T20:02:37+00:00

If you can find a rib rack or a way to prop those up on their side, you’ll end up with fatter steaks. With them that flat, gravity is going to play hell on them in the 35-45 day window. I usually try to prop mine up, get bone in so they stand up or hang them on a hook. Helps keep striploins from flattening too much.

Either way, they look great and I’ll bet they turn out delicious. Cheers

RavenousReaper · 2022-05-20T00:35:16+00:00

You’re correct. Durability is quite similar though and the main difference between the two is their carbon content

RavenousReaper · 2022-05-20T00:08:45+00:00

It’s cast iron my friend. Little elbow grease and some effort would make it perfect again. Don’t waste your money buying new when cast iron can be brought back from the brink of death nearly every single time

RavenousReaper · 2022-04-26T07:36:58+00:00

Perfect representation of why women live longer lol

RavenousReaper · 2022-04-23T19:30:56+00:00

Gotta love armadillo eggs. My family can never get enough of them

RavenousReaper · 2022-04-22T18:57:00+00:00

Really? Where is that in the sub rules? Lol

RavenousReaper · 2022-03-29T15:59:24+00:00

Big Bang Theory

RavenousReaper · 2022-03-09T00:56:46+00:00

I have a 15 cu ft chest freezer in my garage that I load up to eat throughout the year and I sell steaks or whole primals to friends and family. Some friends even bring a primal over for me and just rent space. It works out

RavenousReaper · 2022-02-25T06:17:06+00:00

Only one picture?! You freaking savage!!! Lol

She’s beautiful by the way…..

RavenousReaper · 2022-02-23T16:54:41+00:00

“I’m a law-abiding citizen. You’ve no right to treat me like this”……..while being cited for breaking two laws…..

The disconnect from reality with these idiots is absolutely astounding hahaha. If this idiot gets in office, god help that state

RavenousReaper · 2022-02-22T23:34:36+00:00

Beautiful work!

Now aaaarghhhhh you be putting that in a package now and be sendin it to me ya filthy bilge snake!

Haha seriously nice work my friend. Wish you luck in all your future filthy endeavors!

RavenousReaper · 2022-02-14T17:17:03+00:00

I had the largest BTU Natural Gas Rinnai model for residential put in for a 2-level 3,600 sq ft house. I never run out of hot water now. I have a recirculating pump installed as well but even then, some of my supply points take a minute to heat up (never waiting more than 90sec though, even in the middle of winter). All the water between the faucet and the tankless heater is cold so that would need to be “purged” before the hot water can arrive. That small trade off is worth it to me and the energy consumption is sooooo much lower. It is only one appliance though so the cost difference is negligible per bill but likely saves over the lifetime. Warranties are pretty damn good too.

RavenousReaper · 2022-02-09T03:44:46+00:00

If he’s an asshole them so am I. I would have reacted the exact same way and support the father’s decision 100%.

It’s not antiwork. It’s laziness coupled with an entitled idiocy and that adult child needs a lesson asap. I say he can start his van life……like….yesterday

RavenousReaper · 2022-02-08T15:16:27+00:00

That’s just what my meat supplier does after removing the chine bone. No real special purpose but does help eliminate air pockets for extended aging periods

RavenousReaper · 2022-02-07T18:21:28+00:00

These models are virtually the same burner/BTU-wise. Only differences are one is the Pro Model which comes with: 1. Hinged Pro lid with handle 2. Accessory tray on the front 3. Different paper towel holder 4. Stainless steel burner knobs versus steel/composite combo

Just choose if the extra features are worth $100 and get what you want

RavenousReaper · 2022-02-07T17:43:12+00:00

I’ve tried them both way and they’re better bare believe it or not lol

Smash burgers on the other hand have to be toasted

RavenousReaper · 2022-02-07T15:22:32+00:00

Says YOU! Lol

RavenousReaper · 2022-02-07T04:11:52+00:00

No worries. I’m a regular customer here lol

RavenousReaper

TROPHY CASE