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Mon Feb 18, 2013, 07:55 PM

I finally found the perfect device for refrigerator steak storage

Ziplock makes an oblong storage container that is perfect for my task. I took the container and drew a line on each side about 1/2" from the bottom straight across. Then I used my carving fork to punch 9 holes along this line on each side. The holes on one side correspond to the holes on the other side. I placed a folded paper towel in the bottom and I ran bamboo skewers through the holes, snipping off the excess with a pair of wire cutters. I punched a few holes in the lid. The steak goes on top of the bamboo skewers and the lid goes on. Each day I'll flip the steak and replace the paper towel. In a few days I'll have a steak that's nicely aged and ready for the grill.

http://www.ziploc.com/Products/Pages/ContainersSmartSnapSeal.aspx?SizeName=Large%20Rectangle

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Reply I finally found the perfect device for refrigerator steak storage (Original post)
Major Nikon Feb 2013 OP
sir pball Feb 2013 #1
Major Nikon Feb 2013 #2
sir pball Feb 2013 #3
cbayer Feb 2013 #4
Major Nikon Feb 2013 #5

Response to Major Nikon (Original post)

Mon Feb 18, 2013, 08:12 PM

1. I gotta say

While there's a lot of satisfaction in aging meat at home, I find a really good cut from a good purveyor to be much better objectively.

Of course, LaFrieda 21-day ribeye is going for $19-25 a pound these days..

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Response to sir pball (Reply #1)

Mon Feb 18, 2013, 08:23 PM

2. Professionally aged beef is better

Under more tightly controlled conditions of temperature and humidity, you can age beef for longer and get a much better result. They are also aging an entire side of beef or at least primal cuts at once, which is the real way to age beef.

The problem is you can't always find it, and/or it's going to be very expensive. Aging beef in your refrigerator for a few days still produces a better result than slapping it on the grill right from the market.

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Response to Major Nikon (Reply #2)

Mon Feb 18, 2013, 08:27 PM

3. Oh absolutely

I'm extraordinarily spoiled foodwise living in NYC - literally anything I want (that's legal to sell in the US), I can find in 5 minutes on Google.

I play fast and loose with my food anyway, in backwater PA I'd push 5 pound rib roasts to 30 days. Needed lots of trimming, though..

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Response to Major Nikon (Original post)

Tue Feb 19, 2013, 11:39 AM

4. Someone here turned me on to the Rubbermaid produce savers about

a hear ago and I am thinking they would work for what you are doing as well. They work extremely well for produce and paid for themselves within a month.

They have a raised, removable grate on the bottom and perforations at the very top.

What do you think?

http://www.rubbermaid.com/Category/Pages/ProductDetail.aspx?Prod_ID=RP091261

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Response to cbayer (Reply #4)

Tue Feb 19, 2013, 12:46 PM

5. It might work

However I would question the ventilation and how effective that would be. I like to punch big holes in normal plastic containers to allow for ventilation. The bottom appears to be perforated, but it still looks flat enough to trap liquids at the surface.

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