Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Ask A Butcher! => Topic started by: pmillen on June 23, 2013, 08:49:24 PM
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On another forum we were discussing aging beef, wet and dry. I wrote that my father, a butcher, would tightly wrap a side of beef in a wet cotton (I think cotton) shroud and push it into the cooler. It covered only the fat side leaving what was the animal's interior side exposed to the air.
I was asked what its intended function was. The only possible explanation my older sister can provide is that, since it was always pulled as tight as possible, it supported the still warm meat to keep it from sagging.
Do you know the function it performed, Rummm?
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On another forum we were discussing aging beef, wet and dry. I wrote that my father, a butcher, would tightly wrap a side of beef in a wet cotton (I think cotton) shroud and push it into the cooler. It covered only the fat side leaving what was the animal's interior side exposed to the air.
I was asked what its intended function was. The only possible explanation my older sister can provide is that, since it was always pulled as tight as possible, it supported the still warm meat to keep it from sagging.
Do you know the function it performed, Rummm?
I'm sorry that I missed this :(
The 'shrouds' basically trapped some of the moisture, allowing air and moisture to work in aiding the beef to age. Some people use plain white towels today to do the same thing as the older "shrouds".