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The importance of resting meat
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Thread: The importance of resting meat

  1. #1

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    The importance of resting meat

    I took a really nice 3lb. piece of Australian grass fed boneless rib eye out of the freezer the other day and thought I'd grill some steaks for Mother's day.

    The steaks (sliced from the loin and trimmed of excess fat and tissue) -


    Three of them sliced after resting (much more med/rare than the crappy CFL lighting shows) -


    All that's left on the cutting surface - (un-retouched photo) -


    This was excellent quality beef and very juicy - hence the topic.

  2. #2
    Senior Member Crothcipt's Avatar
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    how long did you let it rest b4 u started cutting?
    Chewie's the man.

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    Senior Member ThEoRy's Avatar
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    Oh no, poor lighting.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

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    Probably 10 minutes rest under foil while the fries were cooking. The Ausie meat is delicious - the beef and the lamb - neither is "finished" before butchering.

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    End cuts Rick?

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    Senior Member ThEoRy's Avatar
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    Not sure in that light. It looks like it came off the end. Me no likey.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  7. #7
    Senior Member Crothcipt's Avatar
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    you had about another 2 min left on resting to get the rest of the juices. But I myself think you were fine with that time. Its great for some "mop up", before everyone else gets one.

    I love most Aussie meat that I have tried. (didn't like the garor I got)
    Chewie's the man.

  8. #8

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    This chunk of rib eye looked like the shoulder end which I like flavor wise. I sliced the steaks an inch thick and after resting sliced them diagonal to the grain.

    We have two developmentally disabled adults that live with us and I can't just plunk a whole steak down in front of them. Everyone gets the same looking plate - it makes everyone feels equal. Timing can also be an issue - did you wash your hands? do you have your drink? did you take your pills? etc, etc.

    Tell you what - if I had some chuck and ground the two together it would have made the best burgers . . . just sayin'.

  9. #9
    Senior Member ThEoRy's Avatar
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    I just prefer from the center back to the other side. Doesn't have the sinew running through it. Though how you prepared it by thinly slicing is a good remedy. I only ever use those cuts for mw and w orders but we never get too many of those so a lot of the time I end up chopping it up for other purposes. Tasty dry aged burgers and whatnot.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  10. #10
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    I'm slightly sad to see that plastic thing on top of the nice board!

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