Rank: Elder Joined: 7/28/2015 Posts: 9,562 Location: Rodi Kopany, Homa Bay
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MatataMingi wrote:Gathige wrote:MatataMingi wrote:I agree with Hardwood re Ageing beef.
I never ever buy red looking beef.
It may be fresh but it will not have the tenderness and flavour of 21 to 28 days aged meat.
Aged beef, instead of looking bright red is brown in colour.
Unfortunately, very few high end butcheries age their beef.
You need a cold room to hang the meat for 21+ days.
It is also fairly expensive. A kilo from my butcher costs 2000/= per kilo.
But it is worth the price. That is half-a goat in my locals. Where are these butchers who age their meat? When I was living in Nairobi 8 years ago, I used to get aged beef from Gilanis in ABC, Midway in Valley Arcade and Sharrow in Lavington Green. Now that I am living at the Coast, I use Anglo Danish Butcheries in Ratna Centre in Nyali. Please note that the price is not just for a chunk of meat. Aged beef is always sold as ready cuts like fillet, rib eye, sirloin, T Bone etc. These butchers also sell fresh beef, which is much cheaper. Got some from Carrefour Two rivers at 1590 per kg.
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