Stop washing your dry-aged beef before you cut it

I swear, half the guys I see in these videos rinse their primals under the tap like they're cleaning a dirty dish. You're washing away all that concentrated flavor and introducing bacteria to your cutting board. Just trim the mold and pellicle off with a sharp knife, that's all you need. Anyone else have to bite their tongue when they see this at a shop?

2 comments

2 Comments

victor21924d ago

Washing away all that concentrated flavor" yeah that's the part that gets me too. Had a buddy once who worked at a fancy steakhouse and he told me they had a new kid who rinsed off a $400 dry-aged ribeye under the faucet like he was washing a dish. Manager caught him about two minutes later and you'd think someone had just thrown a gold watch in the garbage. The kid got sent home early and I guess they still joke about it. But honestly I think the worst part is people think they're being hygienic when really they're just making everything wet and nasty.

sarah19824d agoTop Commenter

Rinsing off a dry-aged steak" is definitely a crime against flavor, but here's something nobody talks about - what about the tap water itself? Depending where you live, that water has chlorine, minerals, maybe even trace amounts of lead or whatever. You're basically seasoning your expensive meat with whatever comes out of your pipes. Imagine that $400 ribeye getting a nice dose of city water treatment chemicals. Gross.