2nd Time Achieves Success – 40+ Prime Ribeye

[Chris Penning]

So I finally got a membership to Costco and the first section I went to was, of course, the meat dept to see if the had any prime ribeye sub-primals and was pleased to pick up a 16.71lb one at $10.50ish a pound. My first attempt at dry aging shortly after the first of the year went well so I was pretty confident I would be ok this time. Thankfully that was the case again. I cringe when I read the trials of others and consider myself blessed I haven’t had to fight with my sealer yet (although vac sealing my trimmed steaks turned into a pain with my sealer not wanting to vac the bags).

Here is a snap right out of the fridge; great bond all over and still. Solid seal.

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Bag peeled off. For some reason I don’t think mine end up as mahogany as other’s pics, but I don’t know if it’s just me or not.

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Here’s the product trimmed up.

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And finally craved into the final portions.

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We’re having a dinner party Friday and really looking forward giving them a try. One of our guests has a rental property she just got rid of and is bringing us the fridge she had in it so we’re about to crank up production. Plan on doing a NY strip next, plus tuna season is about to get hot so I’ll have plenty to put in the freezer too!

[Ron Pratt]

Brace yourself for the accolades Friday night! Those look b e a u t I f u l !

[Chris Penning]

Thanks Ron. You have been and always are a great source of help and knowledge on this forum. Big kudos to you for that!

[Adam]

Hey Chris, I was looking for an update from you on your steaks.
Were they good eatin? The pics look like the seal wasn’t the best. I have a 12 l b strip in the fridge and my seal looks , well, ok I suppose. We only tried to seal it once and hopefully we nailed it the first time. Let me know how yours turned out, because my seal is looking a lot better than yours. Keep in mind I’m not trying to take a shot at your attempt, I just want to see how everything turned out
Thanks for your time Chris
Adam

[Chris Penning]

Adam,

Seal and bond were great all the way through the whole process. Steaks came out good, but I still think I’m missing something, although I had a second one last night after our dinner party last week and it was better. Still haven’t hit that wow factor yet though. I don’t have a scale, so I don’t know how much moisture I’m losing nor do I have a hygrometer so I might not have the ideal environment in my fridge. I still don’t see the dark reds like I see in other folks posts and that’s why I think I might be missing something. I am setting a spare fridge up in the garage this week and will get a dual temp/hygro, get it tweaked and see if that produces something different.
As for your results, again from what I’ve read and my own limited experience, the seal isn’t as important as the bond the bag has with the meat. If you’ve achieved a good bond after about a week I think the seal becomes less and less important.
How long are you running your strip for? I’m going to do one but Costco had prime ribeyes for $8.50ish a pound the other day and I just don’t think I can pass that up in lieu of a NYS, but we’ll see. Maybe I’ll do both, just space them out a couple of weeks so the old lady don’t go berserk. Best of luck with your stuff Adam and post up when you’re done.

Regards,
Chris

[Adam]

Thanks for your input Chris. This forem is really helpful. Also big thanks to Ron and Doc, they are the best.
I’m doing a 28 day run on my strip. It’s been in for about 9 days now and everything looks good so far. I have it fat cap up and it looks like I may have had a better bond on the fat cap the first couple days. Now it’s about 90% bonded on the fat cap and the meat side looks great. About 95% bond on that side. The sides where I can see the actual New York are perfect and I have a great seal and bond on those. Maybe I’m just being paranoid about messing it up.

[Chris Penning]

Totally know about the whole paranoid thing. I was a mess on my first one. Big investment for some of us. Sure you’ll be fine. Look forward to seeing the final product.

Regards,
Chris

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