MARVELLOUS MEAT - THE LOST ART OF AGING

WARNING - SOME OF THE PICTURES BELOW ARE GRAPHIC AND MAY BE OFFENSIVE TO SOME PEOPLE. THEY ARE NOT INTENDED TO HORRIFY ANYONE BUT ARE FOR EDUCATIONAL PURPOSES ONLY

I complained yesterday, in a post on my other blog Scary's West that Becca and I had been unable to get meat for this winter. While we didn't shoot any, it really is not what you know, but who you know, and some dear friends donated an elk carcass to us.

Naturally, you might be inclined to think that we have our winter made, and we are now enjoy elk steaks every night. Not on your nelly. First the meat must be aged. Apparently, the process of aging used to be a common one. However, aged meat in any butchers shop would be pricy, since it reduces the water content of the meat and the time it takes sends the price per pound soaring. Such unfortunate consequence have forced the practice out of the mainstream meat market.

The purpose for aging is simple. It allows the natural enzymes in the meat to break down the tough connective tissues, thus rendering a much more tender cut.

We have our elk hung in a cabin on the ranch.
The ideal temperature for aging meat is between 36 degrees and freezing. Freezing and below, the meat freezes. Above 36 degrees, you run the risk of the meat spoiling. You can see we had to allow our cabin, which has no central heating, warm up a bit. So we put a small space heater in there.

We then hung the meat, shutting the curtains and have left it for close to two weeks now. It will take it between three weeks and a month to get tender.

After that time, the outer layer of the meat will be removed and discarded and we will be left with tender , flavorsome elk cuts.

I'll let you all know how they taste.