# DIY: All that is MAN!!! v. Dry Aged Steak **URL:** \ **Category:** NYSpeed Off Topic\ **Created:** [July 8, 2009, 12:19pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250 "2009-07-08T12:19:45Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![Geoff](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/geoff/32/6104_2.png) [@Geoff](https://forums.speedlife.net/u/Geoff)\ **Post date:** [July 22, 2009, 5:57am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/61 "2009-07-22T05:57:16Z")
> [@LAFENGAS](#): > > [http://www.youtube.com/watch?v=IWObZ1Qhv1c&feature=related](http://www.youtube.com/watch?v=IWObZ1Qhv1c&feature=related) That made me really hungry ---
**Author:** ![ultradriver10000](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/ultradriver10000/32/7397_2.png) [@ultradriver10000](https://forums.speedlife.net/u/ultradriver10000)\ **Post date:** [July 22, 2009, 6:19am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/62 "2009-07-22T06:19:03Z")
I really want a nice large piece of meat in my mouth. ---
**Author:** ![607motorsports](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/607motorsports/32/5232_2.png) [@607motorsports](https://forums.speedlife.net/u/607motorsports)\ **Post date:** [July 22, 2009, 7:06am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/63 "2009-07-22T07:06:48Z")
I just had my first dry aged steak ever while on vacation last week and I must say there is no comparison… the tenderness and flavor were far better than any other steak i’ve ever had 🙂 ---
**Author:** ![LUC1F3R](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/luc1f3r/32/7299_2.png) [@LUC1F3R](https://forums.speedlife.net/u/LUC1F3R)\ **Post date:** [July 22, 2009, 10:50am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/64 "2009-07-22T10:50:49Z")
this thread should be scratch and sniff ---
**Author:** ![97Ranger](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/97ranger/32/7342_2.png) [@97Ranger](https://forums.speedlife.net/u/97Ranger)\ **Post date:** [July 25, 2009, 1:01am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/65 "2009-07-25T01:01:25Z")
updates? ---
**Author:** ![Beck](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/beck/32/28683_2.png) [@Beck](https://forums.speedlife.net/u/Beck)\ **Post date:** [July 25, 2009, 11:33am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/66 "2009-07-25T11:33:03Z")
Looks tasty, which is weird and unfamiliar territory for me. I’m all for having my meat as young as possible. This aging thing is bullshit. ---
**Author:** ![Nikuk](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/nikuk/32/7254_2.png) [@Nikuk](https://forums.speedlife.net/u/Nikuk)\ **Post date:** [July 26, 2009, 9:27am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/67 "2009-07-26T09:27:05Z")
> [@LAFENGAS](#): > > here’s a good time lapse of dry aged meat being cut…you can see how tender it is once you cut the outer layer/leather off. > > [http://www.youtube.com/watch?v=IWObZ1Qhv1c&feature=related](http://www.youtube.com/watch?v=IWObZ1Qhv1c&feature=related) :headbang: ---
**Author:** ![Quattro\_Krant](https://avatars.discourse-cdn.com/v4/letter/q/ac91a4/32.png) [@Quattro\_Krant](https://forums.speedlife.net/u/Quattro_Krant)\ **Post date:** [July 26, 2009, 12:13pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/68 "2009-07-26T12:13:33Z")
I’d really like to try a piece of dry aged steak. ---
**Author:** ![Saxon](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@Saxon](https://forums.speedlife.net/u/Saxon)\ **Post date:** [July 26, 2009, 1:52pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/69 "2009-07-26T13:52:06Z")
it woudl just bother me that you have to waste all that meat just to get a “better” steak ---
**Author:** ![RobtC](https://avatars.discourse-cdn.com/v4/letter/r/51bf81/32.png) [@RobtC](https://forums.speedlife.net/u/RobtC)\ **Post date:** [July 26, 2009, 2:38pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/70 "2009-07-26T14:38:13Z")
waste what meat? that’s a large untrimmed piece of meat to begin with. steaks don’t magically come off the cow in nice little ready to grill slabs. the butcher cuts all that fat and gristle off anyway, you just don’t see it because it’s already been done. ---
**Author:** ![Saxon](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@Saxon](https://forums.speedlife.net/u/Saxon)\ **Post date:** [July 26, 2009, 3:28pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/71 "2009-07-26T15:28:55Z")
> [@RobtC](#): > > waste what meat? that’s a large untrimmed piece of meat to begin with. steaks don’t magically come off the cow in nice little ready to grill slabs. the butcher cuts all that fat and gristle off anyway, you just don’t see it because it’s already been done. i realize this, as thats how i get my tenderloins there is alot of meat going to waste wether you think it or not, even so i might try this out ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 30, 2009, 5:37am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/72 "2009-07-30T05:37:50Z")
Pictures from lastnight. ![http://www.nyspeed.com/forums/attachment.php?attachmentid=10215&stc=1&d=1248957058](http://www.nyspeed.com/forums/attachment.php?attachmentid=10215&stc=1&d=1248957058) ![http://www.nyspeed.com/forums/attachment.php?attachmentid=10216&stc=1&d=1248957058](http://www.nyspeed.com/forums/attachment.php?attachmentid=10216&stc=1&d=1248957058) There is a little bit of odor, but nothing bad or overwhelming. I pulled the meat out, disinfected the walls of the fridge to get some of the meat that had been stuck to the sides from maneuvering it into posistion when it was larger. Seems that the majority of the shrinking has already taken place as i haven’t noticed it getting much smaller anymore. The outter layer of meat/fat/grissle is like a hard shell now. Temperature has been pretty consistent for the most part, but on the higher end of the the limits at about 39°F. This was mainly due to a lot of ice built up on the heat exchanger. I chipped the ice away and now the temperature is lower at about 33°-34°F. ---
**Author:** ![Motocrossx23](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/motocrossx23/32/5120_2.png) [@Motocrossx23](https://forums.speedlife.net/u/Motocrossx23)\ **Post date:** [July 30, 2009, 5:42am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/73 "2009-07-30T05:42:47Z")
I like the little plug for Mobil Oils there…I see what you did… 😉 That actually is starting to look like the pictures though, should be interesting to see how it turns out. Are you taking it to a butcher to get trimmed/prepped? ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 30, 2009, 5:43am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/74 "2009-07-30T05:43:02Z")
The benchmark: A very tasty piece of 20oz. 45-day aged prime rib I had last weekend that i was able to chew with my tongue. ![http://www.nyspeed.com/forums/attachment.php?attachmentid=10217&stc=1&d=1248957739](http://www.nyspeed.com/forums/attachment.php?attachmentid=10217&stc=1&d=1248957739) ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 30, 2009, 5:49am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/75 "2009-07-30T05:49:39Z")
> [@alpha earl](#): > > it woudl just bother me that you have to waste all that meat just to get a “better” steak as mentioned, it’s not as much of a waste as it looks, but it definently is smaller due to a loss of moisture. However, less water = more steak flavor. The good far out weighs the bad. > [@Motocrossx23](#): > > I like the little plug for Mobil Oils there…I see what you did… It’s important to do a project like this and assure that it’s a manly project. It must be noted that i’m not wearing an apron prancing around in the kitchen. But the main reason is to get a true sense of the actual coloring, size, and texture that i feel is lost a bit with a close up pic. > [@Motocrossx23](#): > > Are you taking it to a butcher to get trimmed/prepped? No, i will trim it myself. Though i never have, it’s fairly straight forward from this point with minimal instructions. ---
**Author:** ![neonglh](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/neonglh/32/4951_2.png) [@neonglh](https://forums.speedlife.net/u/neonglh)\ **Post date:** [July 30, 2009, 10:40am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/76 "2009-07-30T10:40:29Z")
> [@LAFENGAS](#): > > The benchmark: > > A very tasty piece of 20oz. 45-day aged prime rib I had last weekend that i was able to chew with my tongue. Where did you find this at?? ---
**Author:** ![Karter](https://avatars.discourse-cdn.com/v4/letter/k/e480ec/32.png) [@Karter](https://forums.speedlife.net/u/Karter)\ **Post date:** [July 30, 2009, 10:54am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/77 "2009-07-30T10:54:10Z")
I wont eat steak unless its medium well, little to no pink but not dried out (its a fine line) Would this be a waste of time for me? ---
**Author:** ![boardjnky4](https://avatars.discourse-cdn.com/v4/letter/b/96bed5/32.png) [@boardjnky4](https://forums.speedlife.net/u/boardjnky4)\ **Post date:** [July 30, 2009, 10:55am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/78 "2009-07-30T10:55:03Z")
> [@Just Karter](#): > > I wont eat steak unless its medium well, little to no pink but not dried out (its a fine line) > Would this be a waste of time for me? you should just quit eating steak… ---
**Author:** ![Saxon](https://avatars.discourse-cdn.com/v4/letter/s/59ef9b/32.png) [@Saxon](https://forums.speedlife.net/u/Saxon)\ **Post date:** [July 30, 2009, 11:26am UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/79 "2009-07-30T11:26:18Z")
> [@boardjnky4](#): > > you should just quit eating steak… exactly, whenever i get some filet’s i ask my roommate and gf how they wanted their steaks cooked and they would say medium well!! i was like no way, you will eat it medium rare and like it! so now they both eat them medium rare and my gf likes them much better as long as she doesnt look at them lol ---
**Author:** ![LAFENGAS](https://yyz2.discourse-cdn.com/flex034/user_avatar/forums.speedlife.net/lafengas/32/7573_2.png) [@LAFENGAS](https://forums.speedlife.net/u/LAFENGAS)\ **Post date:** [July 30, 2009, 12:32pm UTC](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250/80 "2009-07-30T12:32:30Z")
> [@neonglh](#): > > Where did you find this at?? In Toronto. [Previous page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=3) [Next page](https://forums.speedlife.net/t/diy-all-that-is-man-v-dry-aged-steak/70250.md?page=5)