What went wrong? Striploin FAR 2 hard, tough & dry

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3 years 11 months ago #7086 by RRP
Scott,
The ideal temperature is between 34 and 38 so is sounds like you are little under and I therefore wonder if you may have suffered some freezer burn, which will damage the meat over that period of time. Granted your 15 year old viewing would help prevent some of that, but surely he sleeps so there would be periods of prolonged cold. Also after he has left the door open the refrigerator is going to kick on to bring the temperature back to your settings meaning the meat was being blasted with colder air - again risking the chance of damage from freezer burn.

Otherwise I'm sort of at a loss for more ideas. Maybe someone else will chime in here, but in all honesty I don't recall anyone reporting this problem before! Sorry! Ron

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3 years 11 months ago #7092 by Austra02
Hey Ron,

I'm thinking you may have hit the nail on the head! As soon as I read "freezer burn" in your reply, I though, YES! That's it!! The texture and feel aligns with that theory perfectly. In fact, I reset the temperature dial on the fridge to where it was while doing this one and sure enough, it was sitting at between 32.18F and 33.5. And yes, I agree, the constant opening would actually drive that temp (initially, to adjust) even below that.

I've now adjusted the temp back to around 37.5F, so hopefully next time we'll have a bit more luck.

So, a big thanks for the insights and for taking the time to help me with this. It is really appreciated!

All the best,
Scott.

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1 month 4 days ago #14694 by gimme_donuts
Replied by gimme_donuts on topic What went wrong? Striploin FAR 2 hard, tough & dry
Did you ever find out if that was the problem and then achieved better results?

Somewhat the same happened to me on my first trial, although my temp was set at 2 °C. Extremely dry, nothing compared with the dry aged steaks I bought previously, which still had some nice flexible consistency.

The meat I used was Ebony Black Angus, and I think maybe the culprit is that it is just not thick enough of a piece of meat....I guess the total height of a steak is barely 7cm (i didnt use a ruler...but its really not very high compared to other strip steaks I had). And this added with 45 days led it to be too dry overall...

I think 25-30 days would have been a better choice for this meat.

If there is any other insight that would be great.

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1 month 4 days ago #14695 by RRP
Welcome aboard! I agree that meat would have been better at 21 or even 28 days due to the thinness.
Ron

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1 month 2 days ago #14702 by Dil950
Also, did you happen to eat the vein steak end of the strip, first? I remember I had a 49 day cut of that section and the texture was basically jerky. Had another 49 day cut from a different section and it was significantly more tender. That being said, most of my friends agreed, after a ladder tasting, that 35 was the best blend of age and tenderness.

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1 month 1 day ago #14704 by gimme_donuts
Replied by gimme_donuts on topic What went wrong? Striploin FAR 2 hard, tough & dry
I've had several steaks already from different parts. Best part were definitely where the meat was thickest...actually the texture is quite similar to raw tuna fish I found but slightly drier. Definitely too dry to be really enjoyable.

@RRP a question for you. I just saw on another post where you state average weight loss by days:

but the shortest ribeye I have ever done way back when was 28 days and that loss was 19%. My experiences for 45 days for ribeye has been a consistent 21%. I have even had a ribeye go 60 days and it also was just 21%, though one time I had a 60 day one lose 25%, but I think that meat was an anomaly anyway.


For the striploin I did, original weight was 6.1kg and after 48 days it was 4.2kg, so that's a 31%+ weight loss which seems really high compared to your numbers above, although a Ribeye might have more fat which doesn't lose water. What do you think? Any other explanation?

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