The Maturation Process
This is how the meat looked when we received it.
First day in the maturation cabinet:
After 50 days in the maturation cabinet:
After 180 days in the maturation cabinet:
Usually, I cut the meat with a meat saw and make steaks with the bones on. However, I haven't had much success cooking it with the bones, so I decided to cut all the meat off with a knife instead.
This gave me a lot of steaks and trimmings, i.e., the meat close to the bone was cut off.
There were 200 grams of trimmings, which were coarsely ground in our meat grinder and formed into 2 hamburger patties:
The patties were fried on a hot and dry pan for 2x 3 minutes.
There's plenty of fat in the meat, so no additional fat was needed.
The patties were allowed to rest for 2 minutes and served immediately.
The crust was entirely unique and phenomenal.
The meat had an intense umami flavor. It tasted wonderful, but next time I will "only" age the meat for 90 days.