Harcore is....

[Stark]

If the steaks you bought a couple of days ago (and not put into the freezer ) start to smell already and you still going to eat them.

You guessed it right I'm doing that right now, I read some were that steak is getting better with age?

[vikingpower]

are you in a secret competition with goatboy and baygmb to start the gayest threads on getbig?



























if so my hats off to you

[Mars]

Guys look what i found 

[Nuge]

It's finally confirmed. Hardcore DOES = stupid.

[BigCypriate]

If the steaks you bought a couple of days ago (and not put into the freezer ) start to smell already and you still going to eat them.

You guessed it right I'm doing that right now, I read some were that steak is getting better with age?

Hahahahaha yes!!!!!!!!

............leaving all the dirty plates stacked up in the kitchen, and just washing up one pint glass for your shakes each day hahaha (need to do the f**ken washing up when I get home  )

[mdgkmg]

yes he definetly has hardcore and cheap confused. for meat storage you can only leave it out for about a week and thats right after the kill in november when its extremly cold you can leave it up to two weeks. but much more than that ur just ruining the meat. however already processed steak i wouldn't leave out for anything more than thawing for jerky or thawing to cook.

[vikingpower]

Guys look what i found 

you have gone from being one of the biggest douches on here to our best poster




















still trying to figure out how you did it

[benjamin pearson]

Stark you are a fucking moron... hope this helps

[sinbad]

I know, Thanks Mars!! I needed that

[Childish///AMG]

If the steaks you bought a couple of days ago (and not put into the freezer ) start to smell already and you still going to eat them.

You guessed it right I'm doing that right now, I read some were that steak is getting better with age?

That is "Hardcore" I would get sick if I did that

[BigCypriate]

That is "Hardcore" I would get sick if I did that

That's because you're a little pussy.

[Big N]

are you in a secret competition with goatboy and baygmb to start the gayest threads on getbig?



























if so my hats off to you

lol

[Beks]

If the steaks you bought a couple of days ago (and not put into the freezer ) start to smell already and you still going to eat them.

You guessed it right I'm doing that right now, I read some were that steak is getting better with age?

Steak is a muscle, as such it will break down over time and relax. "Aging" is well known on the east coast and was premiered on the west coast, California, back in 1996.

Aging occurs in a climate control environment in which beef is hung from the ceiling, moisture begins to evaporate and the beef literally shrinks in size, most notably you will lose between 18% and 26% in shrink. The outside will be reminiscent of mildew and aging but not to worry, once the beef is ready, 1 to four weeks from start to finish, and all the trim is cut back, you will have the greatest steak ever. Keeping in mind this is a muscle and has broken down with the aging process, the steak will eat like no other, tender often able to cut with a fork only!,

Home Aging helps also however due to the fluctuation in temperature not to mention not being able to maintain proper temp, your results will be good but chances are not great.

Remember there are three grades of beef, starting with the lowest, Select grade often found in most supermarkets, except east coast, next is choice grade, often found at Costco, tastes great and cost about the same as select at a Safeway, and the top winner is "Prime" beef, less than 2% of all cattle slaughtered in the world even qualify for the prime label. Often prime beef is found in limited supermarkets and most likely in top steak houses such as "Mortons of Chicago", or my favorite's " The Chop House" in Chicago or Burns steak house in Florida, even a Ruth's Chris steak House around the U.S.A.
On another note there is a fourth "Private" grade called "C.A.B"., Certified Angus Beef, which is supposedly between a choice and Prime grade.  For your money, Costco beef is all choice and the only way to go. looking for the most protein in a cut of beef and a great price point, then the Sirloin is the way to go, but it must be a choice cut as select grade is often to chewy. 

Grading for beef is done by a USDA inspector, marbling is a key factor in grading all beef.

Since we eat so much protein as Body builders I wanted to take the time and share all this, over the years I have had the experience to travel too and preview the largest cattle processing plants in the united states, even better was eating at the very best restaurants this country has to offer.

Bon Appetit
Beks

[The_Iron_Disciple]

Steak is a muscle, as such it will break down over time and relax. "Aging" is well known on the east coast and was premiered on the west coast, California, back in 1996.

Aging occurs in a climate control environment in which beef is hung from the ceiling, moisture begins to evaporate and the beef literally shrinks in size, most notably you will lose between 18% and 26% in shrink. The outside will be reminiscent of mildew and aging but not to worry, once the beef is ready, 1 to four weeks from start to finish, and all the trim is cut back, you will have the greatest steak ever. Keeping in mind this is a muscle and has broken down with the aging process, the steak will eat like no other, tender often able to cut with a fork only!,

Home Aging helps also however due to the fluctuation in temperature not to mention not being able to maintain proper temp, your results will be good but chances are not great.

Remember there are three grades of beef, starting with the lowest, Select grade often found in most supermarkets, except east coast, next is choice grade, often found at Costco, tastes great and cost about the same as select at a Safeway, and the top winner is "Prime" beef, less than 2% of all cattle slaughtered in the world even qualify for the prime label. Often prime beef is found in limited supermarkets and most likely in top steak houses such as "Mortons of Chicago", or my favorite's " The Chop House" in Chicago or Burns steak house in Florida, even a Ruth's Chris steak House around the U.S.A.
On another note there is a fourth "Private" grade called "C.A.B"., Certified Angus Beef, which is supposedly between a choice and Prime grade.  For your money, Costco beef is all choice and the only way to go. looking for the most protein in a cut of beef and a great price point, then the Sirloin is the way to go, but it must be a choice cut as select grade is often to chewy. 

Grading for beef is done by a USDA inspector, marbling is a key factor in grading all beef.

Since we eat so much protein as Body builders I wanted to take the time and share all this, over the years I have had the experience to travel too and preview the largest cattle processing plants in the united states, even better was eating at the very best restaurants this country has to offer.

Bon Appetit
Beks

Not a " Harcore " post, but definitely informative.

[odilly]

just to let you know that certified Angus grade you talked about is just something that the Angus breeders made to market their beef better they do have a quality beef so they wanted to be able to separate form others and it does have some fairly strict guides to qualify...but its not a government standard or anything

[Beks]

just to let you know that certified Angus grade you talked about is just something that the Angus breeders made to market their beef better they do have a quality beef so they wanted to be able to separate form others and it does have some fairly strict guides to qualify...but its not a government standard or anything

100% correct, as a retailer I participated in the CAB program for all my stores, and the quality was great, unfortunately the price per pound often falls between a choice cut and a Prime cut.

On a side note, Whole Foods on the west coast has dry age beef lockers in most of their new stores, what most don't know is the beef aging is a "select cut", thats right, it's Coleman beef, hormone free, select grade..............the price per pound though is reflective of a "Prime" in most areas.....OWCH.....now thats being an informed shopper

Beks

[AVBG]

"Harcore" is.. not checking your spelling before submitting new threads.

[Craw 2]

you have gone from being one of the biggest douches on here to our best poster

his account has been hacked


















still trying to figure out how you did it

[odilly]

i imagine hormone free would be very pricey. trust me in north america i want to say 95 percent of the beef has had a steroid in it, at one time in its life as a cow...its just the way the industry is i know when i worked on a feedlot most cattle came through for a implant at least twice to three times for their implants and thats just in the last 7 or 8 months of their life

[YoungBlood]

Hardcore is being too stupid to know how to spell hardcore.
Hardcore is not using spell check.
Hardcore is not proofreading.
Hardcore is not being able to type too fast because your fingers are muscle bound from lifting gigantic weights.
Hardcore is GetBig.

[Big N]

I can't believe nobody said this........























HARDCORE = BRANCH WARREN

Look up the word "hardcore" in Webster's dictionary dude and his name will pop up!

[240 is Back]

"Harcore" is.. not checking your spelling before submitting new threads.

He broke the "d" off in the belly of a prison snitch in the yard this morning at shank's end.











That's harcore!!

[AVBG]

He broke the "d" off in the belly of a prison snitch in the yard this morning at shank's end.


That's harcore!!

totally HARCORE!