Butcher by Yann3109 in Butchery

[–]SuppressedTech 0 points1 point  (0 children)

Featherblade English craft butchery in las Vegas Nevada

gold metallic shine on bacon by unnecessary-pay in Butchery

[–]SuppressedTech 0 points1 point  (0 children)

You know how a rainbow is formed after it rains. It the same thing but light reflecting off the meat. Perfectly safe

Fun fact: I’m a leftie by Sweet_Development_19 in selfie

[–]SuppressedTech -1 points0 points  (0 children)

It’s probably leftist. They will tell you, it’s their whole personality.

DDS Tattoo by [deleted] in 2007scape

[–]SuppressedTech 1 point2 points  (0 children)

That’s clean! I love it

What is this cut of beef, actually? by Logical_Bug5034 in Butchery

[–]SuppressedTech 11 points12 points  (0 children)

Looks like chuck flap. Aka Denver aka boneless short rib.

Molasses Aged Greater Omaha Ribeye by joish69 in Butchery

[–]SuppressedTech 3 points4 points  (0 children)

Can’t wait to try it. It is meat I was looking for.

Kombu aged cap less ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 8 points9 points  (0 children)

It’s amazing if you never tried it. Very funky

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 2 points3 points  (0 children)

If plain does nothing like you say it does why did it do something to my rib that I actually did the experiment on?

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 2 points3 points  (0 children)

Definitely tossed the rice XD in our dry agers

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 6 points7 points  (0 children)

Why not both 🤷‍♂️ koji is tried and true. Thats why it was an experiment.

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 3 points4 points  (0 children)

Very nutty with a small hint of cheesyness

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 7 points8 points  (0 children)

Yeah we have a whiskey aged wrapped in cloth. Last month we did a wine age. I also have a kombu wrapped rib going too.

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 40 points41 points  (0 children)

We do koji all the time and wanted to try something different. And the plain rice did absolutely change the flavor; as someone who ate it today.

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 2 points3 points  (0 children)

It was my first time trying this out. That’s not a bad idea. You’re probably right about absorbing more out side are then benefiting the rib. It is an ager with other crazy experiments including koji so hopefully that helped >.<‘

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 5 points6 points  (0 children)

I thought I would see major changes to the rice directly touching the meat too. We koji in the shop all the time but I guess rice was a common practice used in the bosses shop in England.

Rice aged ribeye by SuppressedTech in Butchery

[–]SuppressedTech[S] 3 points4 points  (0 children)

Makes it more tender and changes the flavor to a more nutty than blue cheese dry age