Dry-Aged Ground Beef As the proud owner of a Dry Ager DX1000 aging cabinet, I experiment a lot with different dry-aging processes. Here, ground beef is, of course, no exception. I have previously tried a combination of beef brisket and beef chuck, but especially the brisket is not ideal for dry aging as it has … Read more
A good hamburger is rarely a miss. The key to cooking them to perfection is to flip them only once and let them rest afterwards. Delicious and simple recipe for a vinegar sauce that pairs perfectly with, for example, pulled pork.
A delicious, tender, and mild veal fillet served with French fries, béarnaise sauce, and a delightful cabbage salad that complements the rich sauce well. The meat is dry-aged in our own aging cabinet for 10 days and prepared using the sous vide technique. At our home, we have a tradition on the day before Christmas … Read more
I acquired a 3.5 kg veal tenderloin from a freshly slaughtered calf, and here is my experience with dry-aging it in my own aging cabinet. The meat looked like this when it was hung in my cabinet: The meat became misaligned from hanging, so it was laid down after 6 days: The meat straightened out … Read more
Most Danes sink their teeth into beef tenderloin or ribeye steak on New Year’s Eve, but meat lovers now have the option to choose something entirely new for their New Year’s menu. The story begins in the autumn of 2017 when a small group of people from Danish Crown and the wholesaler Dansk Cater, behind … Read more
Here is my version of the delicious, dried, Spanish meat dish lomo. So you’re probably asking: “What is lomo?”. Lomo is the loin cut that sits next to the tenderloin. Normally, it weighs 1-1.5 kg on Danish pigs, but for this recipe, I have chosen to use the “Lomo” cut from Spanish Iberico black-footed pigs. … Read more
Coppa, Lonzino, Capricola, Capocollo, Finocchiata – there are many different ways to name this Italian delicacy. What they all have in common is that it is a spiced and air-dried pork neck filet. As with all other cured meats, it doesn’t require much work, but it requires a lot of patience, as there’s plenty of … Read more
We have all read about Casper Stuhr Sobczyk’s butter steak, and one of the things that bothered me after my chat with him was that his butter became rancid in the process and couldn’t be used afterward. The main reason was that the steak was placed in a regular refrigerator, which is not an environment … Read more
Like most other men, I’ve reached the grill master phase of my life. That phase where family life runs in established routines, and as a man, you need a hobby to immerse yourself in that doesn’t involve the wife and kids. It’s usually during this phase that a man declares himself the undefeated champion in … Read more
Then it was time for a 104-day aged steak with a good bottle of zin – I’m happy. Here I dry-aged a sirloin/short loin for over 100 days. There’s not much meat left after trimming, but what remains… It’s exquisite. I have to admit, I didn’t expect to like it, as I thought 60 days … Read more