The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › What did I buy?? (photo attached) › Re:What did I buy?? (photo attached)
Yesterday I pulled this after 30 days of aging. If I do this one again, I’ll go 45 days.
The “Round Top Round” separates pretty naturally into two large muscles, which I cannot name, one being very large and not marbled, and the other being very marbled but not very large. I cut them both into steaks, most of which went into regular vacuum bags and then the freezer.
All the “trim” went into the freezer. I’ve found that the trim doesn’t make very flavorful broth, so I’m planning to add it to the pot the next time I make broth, to get all the good collagen out of it.
We pan-seared some small cuts of meat for evaluation. I was surprised that, seared-but-blue-rare steaks were both flavorful AND tender, whereas the meat cooked to medium-rare was flavorful and quite chewy. Tuesday supper I’ll be cooking the steaks for several hours “sous-vide” to tenderize them, and I’ll report how it tastes. It’s amazingly beefy- I just have to get to tender. And for less than $3/lb I’ve got incredible steaks. And the kids kept peeping for tidbits, like a bunch of baby birds, saying that it was amazing beef.
I’m looking forward to pulling the picanha (the “rump cover) off of that top sirloin in a couple of weeks. That was less than $3/lb, also.