FOOD Prime Rib request at a local steak house

[Millwright]

This video was posted on TB I believe.
I am on a phone.
Someone please embed it:

Bad link.

 

[West]

Most places don't do a true, dry aged prime rib.

They take a rib-eye rack, probably still wrapped and maybe throw it in the cooler for a few days (wet aged) and call that prime rib...it ain't.

Dry aging takes at least 14days in a cooler that holds 35-40F, very consistently. Some peeps insist on 21 days.

In that process, the natural enzymes tenderize and develop flavor that is only found in dry aged beef.

Right.

JIT systems have no time to age anything.

 

[Millwright]

My Dad will do one occasionally.

 

[West]

Yep... our butcher hangs our steers (at our insistence) for 10 days before cutting. Any longer, and the shrinkage starts getting a little higher than the customers like. The difference in flavor and tenderness is amazing, although I suspect that it is also the reason why in two instances, the wife half of a customer found the steaks to "taste strange". The hubby, OTOH, said they were "the best steak he's had in years".

Commercial beef isn't aged at all... instead they run electricity through the carcass to relax and "tenderize" it, and it's cut within 48 hours of slaughter.

We can cook our ribeyes to medium-well done on the grill and still cut them with a butter knife. And leftovers reheat to juicy tenderness. The dogs aren't happy with this development... over the years of eating our dairy beef, they got a *lot* of leftover steak!

Summerthyme

Didn't know they now use the Frankenstein shock to relax the beef. Interesting.

 

[Walrus]

My Dad will do one occasionally.

Now that's a serious cutting board! And a well-used knife, too. (Grabs the burnt ends LOL) I do love some rare prime rib.

 

[Millwright]

Now that's a serious cutting board! And a well-used knife, too. (Grabs the burnt ends LOL) I do love some rare prime rib.

IIRC, it's an old Henckels breaking knife.

Probably from the 50s or 60s.

Fabulous piece of cutlery.

 

[vestige]

IIRC, it's an old Henkels breaking knife.

Probably from the 50s or 60s.

Fabulous piece of cutlery.

Wasn't Henkel the knife with the twins on the blade near the hilt?

 

[Millwright]

Wasn't Henkel the knife with the twins on the blade near the hilt?

Yes

Now I'm curious about it, but not enough to walk across the pasture.

 

[vestige]

Yes

Now I'm curious about it, but not enough to walk across the pasture.

I think it also had a c in the name.

I have one somewhere but not nearly that big

 

[vessie]

My Dad will do one occasionally.

That is a beautiful piece of meat! V

 

[West]

That is a beautiful piece of meat! V

Yeah, makes my really hungry, even have the fresh horse radish in the fridge..

Dang it!

 

[AlfaMan]

The Big Texan.

When I lived in TX and traveled, I'd actually stay at the hotel attached to the Big Texan. Early 90's; the rooms were $19.99 a night. And they had room service from the restaurant. It ROCKED too. They brought out your iced tea to your room in the little cowboy boot glasses, just like the restaurant. And a man always did the room service calls, they never sent a woman to deliver orders. I like that; always tipped them well, they were quick and friendly. Their steaks were cheap priced, outstandingly good, and it was just a nice clean quiet place to stay.

 

[AlfaMan]

My Dad will do one occasionally.

Yum! Just toss some on a plate and some good horseradish. Now that is one fine looking piece of meat!

 

[CarolynA]

a young girl in our neighborhood was selling dozens and 1/2 dozens of Tamales. A guy said he would take 6 and she said she couldn't do that - they only sold them in dozens and 1/2 dozens.......

 

[Profit of Doom]

a young girl in our neighborhood was selling dozens and 1/2 dozens of Tamales. A guy said he would take 6 and she said she couldn't do that - they only sold them in dozens and 1/2 dozens.......

She probably wasn’t blonde...

 

[Walrus]

We need a palm-to-forehead icon for stuff like this.

 

[Profit of Doom]

Rem

Sounds like a great way to keep everyone happy. Now that's rare.

Not only rare, but whatever the customer wishes.