Quote:
Originally posted by Daval
Two questions: -
1. Delmonico - not heard of that cut, what is it?
and
2. "Brown meat is bad, nice red, firm meat is good"
A sign of aged meat is that it is not bright red. So I will disagree with you on that point. Of course you want meat that is aged properly and is not just 'old'.
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You do bring up a good point. Though, lately, many supermarkets have been using a saran wrap that has a higher level of oxygen permiability, this makes the steaks red even after they've been aged. It makes the meat more appealing to those who look for red meat, but at the same time reduces the usuable shelf life at the supermarket.
So, yes, you got me there. Damnit..
-SF