i've aged strips of local beef in the bottom drawer of my fridge for as long as 6 months; makes a jerky kinda thing and the flavor improves up to a couple of weeks when it still has some moisture and flexibility but it just get seriously dried out after that.. i just ordered a 3 bone-in rib roast and 3k of eye of round to further experiment with, from the sibulan's abattoir's market outlet, to see if the tenderness and or flavor improves. anyone else???
Aging Beef......My wife collects antique's, dont know why she looks at me when she tells people that?
I don't think you understand what he is doing. He isn't just leaving it in there to rot. https://www.finecooking.com/article/how-to-dry-age-beef-at-home
tnx for stepping in there, rye. i would guess 99% of the online ''how to do it'' ageing is working with already common aged beef (~ 2 weeks) which filipino beef is not; it's slaughtered and sold asap. i get beef from eljun at the sibulan wet market, they only have beef on sunday mornings and you have to get there early altho, eljun will take fone orders. the beef is never the same depending on the farmer, age of the animal, etc. and it's not fancy packaged cuts or trays like lee plaza, it's pieces of beef hanging on hooks. i usually buy bulk, like 8k of chuck and grind it. i don't have much experience cooking local beef steaks/roasts but even the ground beef is chewy when heated. when entering the sibulan wet market at the back end of the building (towards the sea), eljun is the 2nd vender on the 1st long table on your right. several years back, there was a beef vender in the duma wet mkt but i never connected with him.
