Thread: Dry Aging And Grilling Thai Rib Eye Steaks At Home

^ For the real thing, they are 8500 baht.

But worth it

Is it a weber grill?

Yes it is.

Originally Posted by unkleblacky

Blackgang - Where do you buy that meat from and how much does it cost

Email on the way.

Originally Posted by chitown

Thai steak was a good as any import that I have purchased.

Got agree with that.
In our village if they don't sell all the buffalo meat then it is cooked for 8 hours and comes out real tender.
Excellent thread. Greenies on the way

That looked delicious! I've never tried dry aging, but with your instructions, I'll have to try it soon.

Originally Posted by chitown

Also, I did not post the salad with the home made red wine vinegar and olive oil dressing I made. Mixed it with Dijon honey mustard, sea salt and ground black pepper.

That's exactly the right way to have an excellent salad dressing, I sometime add some minced shallots, garlic and parsley. And the meat looks yummy.

Hey Chitown, you're thread has got me all interested in this dry aging business. Have been having a look on the net and many say it takes a few weeks. Is it the salt that enables you to do it in 3-5 days?

3 to 5 days is all it takes. The meat would go bad if you let it go that long.

Here are 2 steaks after 4 days. Not much difference in the look than day 1, but the taste is great!

Steaks from above sizzling.

That is feedlot beef, It has been grained for a few months, normal Thai beef is not fat and damn little if any fat on it, therefore that meat will be tender and more flavor than regular Thai beef, I have put Thai beef here it in my fridge to age and it would stink up everything in the box.
Any aging of meat takes a cold temp of 34*F and air circulation and it can stay for as long as a month, that meat is already aged some or it would be a lot bloodier and drain a lot of blood and would lay in the fridge for more a week with nothing bad happening to the meat.
The meat I buy local is fresh, and as such it can lay in the box for 2 weeks before there is any spoiled odor at all.
At home I had a beef butchered and hung for 3 to5 days to dry some and then cut and frozen and it was fresh enough that it could be take from the freezer and a week later was still good and no smell..
In the old days when freight was slow the Jews in Chicago bullshitted the American public that beef had to be aged a month, to be fit to eat, what was wrong was it took that long to get by rail from Chi. to SF. in Ice Bunker cars and the meat didn't smell fresh any longer, but they got it sold and now people believe that meat must be rotten before it is good, which most of us raised on cattle ranches know is bullshit.
Mexican beef is killed and sold the same day, same as here in the villages and it lasts a long time and is tough because the cow never had over 2 stems of grass in her mouth at one time in her life, never see grain, my bil raises and sells em, not to me tho.
If it was good meat when alive it will be good to eat as soon as the body heat and rigor is gone,, end of story.

So next Teakdoor meeting will be BBQ at Chitown's in may.

Chitown, What shop do you buy that meat at, looks damn fine and the price is good and I would like to try some, but I don't think they will have it up here even after they get the 3 new stores built and opened this fall.
So I will have to keep ordering from the same supplier I have had for years and eating import angus, altho I did place an order today and did order a fresh aged Thai Beef Rib Eye strip that is around 6- 8 kilo so will see what it is as it is a new item that they just started to stock..
Maybe it will be ChokChai, they have a feedlot here and do have angus cross beef bred cattle.

These steaks are from Foodland.

40 to 50 baht a steak and DELICIOUS!!!

I have heard that Chok Chai does not sell to grocery stores, so not sure.

No foodland in Isaan but Chokchai ain't too bad for beef

I will ask my supplier tomorrow when she gives me the delivery time, where this new Thai beef comes from, supposed to be guaranteed tender. But this is Thailand
The battery I bought for my motocy was also guaranteed and it lasted a week and I had to pay full for another one.

We don't have one either, only a small tesco..

Are you using these guys by any chance Blackgang - Food Glorious Food ?

No, they sound a little spendy to me, the one I use has Au, NZ Argentine beef, plus the KOBE beef, lamb from all over, Fish fresh and frozen.
Do you want a new pricelist?? she just sent me a Feb list if you want a copy..send me a Email and I send it back to ya, they are in BKK

OK for those that are interested, I got new contact person at Siam Food Services, the other was made an international rep and is off most of the time upcountry or out of country, but she is a Thai and as such can not really think so she just shined off my orders as was to busy to process, but things are back to one day til shipping.
Any the neat is from Asia West foods, Kings Kitchen I think is the brand on the Thai beef.
And the Thai Rib Eye is cut custom and is as good looking as the pics in the OP, does look better that the NZ I have and it is as good a flavor meat as I have had here, Now I just picked it up at the bus this morning and will have some Thai meat for supper so will post about it later, but it was 240 baht a kilo after cutting packing 2 to a sealed freezer pack for my freezer, I also bought a cut and packed NZ rib eye of the known quality and it is now 600 baht a kilo.
Also I got some more ground beef, 10% fat as the other was to dry and it is 120 baht a kilo, 6 kilo to the case in 2 kg sealed packs.

Now with service restored and coarse ground beef available, now if I could get Prague powder and casings I would make some wieners, thurenger and polish sausage and some real Louisiana Hot links as also I also buy coarse ground pork here at Tesco for 100 baht kg.

Originally Posted by chitown

After the veggies get cooking, then add your steaks.

doesnt the plastic container make the veggies taste funny after it melts??

Aluminum, Willy, Aluminum I would think.. But it will stink worse if it melts too.

Or maybe that steel with a TIN wash like some loaf pans I got

Nice, Chitown!
Wow, I never had Thai beef with that much marbling. Did hear lots of Poms doing the dry-age thing in the fridge. I just seasoned my steaks with mushed garlic, salt and pepper, stabbed them a bit and let them stand for an hour or so. Then slapped them into a pan with butter on high to sear both sides; turned the heat down to let them cook inside. Very tender. Not as good as BBQ, but...

It is a bread pan

Originally Posted by kingwilly

Originally Posted by chitown

After the veggies get cooking, then add your steaks.

doesnt the plastic container make the veggies taste funny after it melts??

Great steaks I got this time,, eat em damn near every nite,, Beef chili con Carne tonite tho..

The fcuking beef we get here in Isaan tastes and looks like my flip flops. How I envy yous that can get beef of any quality.