Aging

Question 1

Bone in ribeye

Answer 1

We serve between 25 and 32oz 
Because of the bones - more flavour 
Recommended for sharing 
Americans call it the cowboy steak 
The bone-in is a rib ( between the 6th and 12th)

Question 2

Ribeye

Answer 2

Same meat as bone in just bones removed.
We serve 14oz
From the loin (upper back hind)

Question 3

Striploin

Answer 3

16oz
Pretty much the same as ribeye
We can do an 8oz strip

Question 4

Tenderloin

Answer 4

Cut into 6, 8, or 10oz

Fillet Mignon is tenderloin from a calf

Question 5

Short loin

Answer 5

The porterhouse, t-bone, bone in striploin

T-bone 25oz
Porterhouse - 18-20oz
Bone in strip - 18oz

Question 6

Dry aging

Answer 6

Breaks down protein, fats, and carbs into amino acids, fatty acids, and sugars.

The most important amino acid is glutamate - a part of MSG.

Dehydration going from 75% to 70%

Question 7

Jacobs dry aging

Answer 7

3.5 Celsius
80 to 90% relative humidity
Shortloin/longloin is well protected so lasts longer
So does a bone in ribeye
A striploin will age faster as it’s less protected

Wagyu is not dry aged

Tenderloins are not dry aged

If somebody wants one, order a porterhouse or t-bone