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  More bootie than waist!
Posts: 18425
    
Location: Riding Crackhead. | Round steak is cheap. Throw it out and start over. |
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 Experienced Mouse Trapper
Posts: 3106
Location: North Dakota | RacingQH - 2014-08-19 9:47 PM
Seriously? HUGE difference between aging a large chunk (or whole animal), vs, leaving a steak on the counter in the house!
Most high end restaurants are great at cutting mold off choice cuts! :) |
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 The One
Posts: 7997
Location: South Georgia | No way, Jose! |
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The One
Posts: 7997
Location: South Georgia | jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top.
Edited by horsegirl 2014-08-20 6:28 AM
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 BHW Resident Surgeon
Posts: 25351
Location: Bastrop, Texas | horsegirl - 2014-08-20 6:20 AM
jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top.
This is true. It's guess I wouldn't want to take a chance on a piece of round steak that's been sitting around the counter top at room temperature for the better part of a day. Can you say E. Coli?
The "aging" process of your better cuts of beef is done in a controlled environment, usually just above freezing. Usually this takes 2-4 weeks. The reason why aging is done is that this allows the natural enzymes within the beef to tenderize the meat and bring out the flavor. Also, some aged steaks do get a growth of a fungus on it's surface. That fungus also produces enzymes that serve to break down the meat, which adds even more to the quality of the flavor. Top end restaurants trim that off the meat before it is cooked. |
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Hungarian Midget Woman
Location: Midwest | Toss it |
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 Expert
Posts: 1273
Location: South Dakota | HotbearLVR - 2014-08-20 7:56 AM horsegirl - 2014-08-20 6:20 AM jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top. This is true. It's guess I wouldn't want to take a chance on a piece of round steak that's been sitting around the counter top at room temperature for the better part of a day. Can you say E. Coli? The "aging" process of your better cuts of beef is done in a controlled environment, usually just above freezing. Usually this takes 2-4 weeks. The reason why aging is done is that this allows the natural enzymes within the beef to tenderize the meat and bring out the flavor. Also, some aged steaks do get a growth of a fungus on it's surface. That fungus also produces enzymes that serve to break down the meat, which adds even more to the quality of the flavor. Top end restaurants trim that off the meat before it is cooked.
Way too much information, ha ha!! |
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 I Chore in Chucks
Posts: 2882
Location: MD | saving money on a steak is not worth the risk of getting sick.  |
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Extreme Veteran
Posts: 330
| HotbearLVR - 2014-08-20 8:56 AM
horsegirl - 2014-08-20 6:20 AM
jbhoot - 2014-08-19 6:27 PM Lady's have you ever seen an aged steak before you prep it. A good one for which you have to pay a lot of money for usually has 1/4 inch of mold growing on it. So unless it had flys laying eggs on it and after cooking the crap out of it yep I'd eat it. Those steaks are aged at precise COLD (32-36 degree) temperatures. Not the counter top.
This is true. It's guess I wouldn't want to take a chance on a piece of round steak that's been sitting around the counter top at room temperature for the better part of a day. Can you say E. Coli?
The "aging" process of your better cuts of beef is done in a controlled environment, usually just above freezing. Usually this takes 2-4 weeks. The reason why aging is done is that this allows the natural enzymes within the beef to tenderize the meat and bring out the flavor. Also, some aged steaks do get a growth of a fungus on it's surface. That fungus also produces enzymes that serve to break down the meat, which adds even more to the quality of the flavor. Top end restaurants trim that off the meat before it is cooked.
We had steaks the other night from our neighbor's beef cow that has been aging in his cooler for the better part of two months. (he has a meat cutting and packaging business on the side so he has the walk-in cooler for use whenever he wants). It's at a steady temperature of 33*, still hanging as a whole cow. He cuts off what he wants as it hangs there haha! It was THE BEST steak I've ever eaten. I didn't witness the fungus though, I knew it was there, but didn't see the meat until it was cooked haha!
That being said, at room temperature over night? I'd probably throw it out. Especially a cheap steak. If I paid $$$ for the steak, I'd probably chance it haha! |
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 A Somebody to Everybody
Posts: 41354
Location: Under The Big Sky Of Texas | Well wondering here, did you eat it or toss it?  |
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 Double Standards Don't Fly
Posts: 1283
Location: At the barn | I'd say it's just fine. |
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 Elite Veteran
Posts: 1161
| It's actually still in the fridge but I will probley toss it thanks
For all the input. We have had round steak from this man before
And it tastes like ribeye!!! Thanks for the replys |
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