- This topic has 8 replies, 2 voices, and was last updated 10 years, 7 months ago by Anonymous.
January 24, 2011 at 11:20 am #1196AnonymousGuest
I started with a 12lb Ribeye which i bagged back on the 26th of December and intended to age it for 45 days but alas my dry aged supplies in the freezer ran out and I had to break open the ribeye at 28 days.
The first photo’s are the aged ribeye and my next ribeye that i will bag next week.
The ribeye’s surface was hard and waxy plus the bag needed to be peeled off so it had kept a great bond.
I decided to trim this one
check out the first cut it revealed a beautiful rich marbled beef
here they are all cutup and ready for the freezer.
But not for 2 of them which I cooked on the grill, and let me tell you the flavor and texture were incredible and oh so tender by far the best yet even though I liked the NYS the ribeye is a cut above. I must say though that I think what is called a ribeye in the USA is known here in Oz as a Scotch fillet.January 24, 2011 at 5:47 pm #4343Ron PrattMember
Looks delicious! Thanks for sharing. I’ve got a question about your stove grill there. Are the two sides independent and heat controllable? It appears the one on the right is far hotter. We have a Jenn Aire that I haven’t used in maybe 15 years because it was just one temp and that was scary hot!January 24, 2011 at 8:59 pm #4345AnonymousGuest
Both sides are independent and heat controllable. Not to sure what the temp is but you can control from settings 1 to 12. In the photo it looks as if one is hotter, but it isn’t the flash on the camera kills the color of the element (both were bright red) and also you cannot see it, but both steaks were covered in flame at the time of the shot. I’ll have to work out how to capture the shot better next time.January 28, 2011 at 2:56 pm #4369AnonymousGuest
Aussie J, where did you buy the meat and how much was it?
i’m in melbourne.. just ordered some drybags, plan to do a ribeye, sirloin and striploin can’t wait!January 28, 2011 at 11:12 pm #4372AnonymousGuest
Welcome aboard Scott,
I have been buying my meat from Costco in Melbourne,
and the quality is very good. Prices have just gone up and it’s now
$21.99 per kilo for the Ribeye and $17.99 for the NYS. and $10.99 for the Rump.
The piece in the photos cost $110 my new piece 5.5kilos and $121.
I have dry aged Rump, NYS and Ribeye all ,from Costco and all have been exceptional in quality and flavor after the aging process.
I am still working on where to source meat from the farmers at a better price and getting a fridge just for aging the meat(never enough supply). Enjoy the experience Scott once you have done the first piece of meat you will be hooked.January 28, 2011 at 11:22 pm #4373AnonymousGuest
J, sounds good!! yeah i can’t wait! i’ve now got my bags, however I’m doing the drybags with my mate and his 2nd fridge is in queenscliff so we have to go pick it up.
I’ve been buying my meat from kilsyth wholesale meat, ribeye is around $13 p/kg.. Not sure how the quality would compare to Costco’s, i might try one of each side by side.
How big a piece of rump did you do? I normally buy the 5.5kg cuts, however wondering how the shape goes fitting in the drybag?January 29, 2011 at 12:20 am #4374AnonymousGuest
For you guys in Australia, I would recommend Greenhams Tasmanian all natural beef.
See link below:
Tasman Meats http://www.tasmanretail.com.au/ carry Greenham sub-primals. Price is quite expensive ($26/Kg) for Poterhouse but I beleive well worth it.
CheersJanuary 29, 2011 at 5:27 am #4375AnonymousGuest
Rump size was about the 4.5 kilo mark don’t worry about the shape if you look at my pics of the rump (from a previous post)
I was quite concerned about the amount of dry blood (which was drawn to the snorkel and trapped in the bag and the air in the corner, but would have to say with confidence it was not a problem. The rump was without a doubt the best I have tasted, a real rich beef flavor and tender as.
RRP has a rule, once you bag it and put it in the fridge don’t touch it again until you are taking it out to cut and cook or freeze. However on the first try I could not help myself and took the meat out to check. Now I don’t worry I know it is all ok if you get a good seal at the start just leave it alone it will be fine.
The Costco meat is from Queensland and is fed grain for the last 100 days, Safeway also sells it now but for about 60% more.
Thanks for the tip on Kilsyth wholesale, I will wait and see what you think if the meat is good I will take a trip and buy up. Vic Market sells for similar prices to Kilsyth and I have had many good cuts from there but was unsure if the cheaper cuts would turn out as good, didn’t want to blame the bag if the meat was inferior and not able to be dry aged properly. Maybe now I’ll give them a go.
I have had Greenham meats before and yes they are quite good, but just to pricey. I am sure if you were to dry age a piece you would be very happy with the result but just as happy with the Costco product for a lot less.January 29, 2011 at 6:35 am #4376AnonymousGuest
i buy at the Kilsyth shop regularly and for the price i’m happy with the quality, i’m just not sure how it would compared to the cuts from costco.
my friends knows a meat wholesaler so he going to try a sore us out a fridge full, we have 50 standard drybags to use hahaha
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