30 days Let’s eat!!

This topic has 9 replies, 4 voices, and was last updated 6 years, 9 months ago by Kellie Nguyen.

Viewing 9 posts - 1 through 9 (of 9 total)

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March 30, 2019 at 3:25 pm #3450

Sean
Member

Well it’s been 30 days. Got it cut up this morning and taking over to a friends house and we are going to try them out.

March 30, 2019 at 11:18 pm #12244

Jim Mason
Member

Looks great let us know how they were!!

March 31, 2019 at 1:30 am #12245

Ron Pratt
Member

Thanks for posting your follow up. As I always say…to each his own…but with your trimming clear back to what I call “grocery store red” you trimmed off most all of the most tasty reward for you dry aging effort.
RRP

March 31, 2019 at 7:50 pm #12247

Sean
Member

I wasn’t sure how much to trim off. This being my first attempt I was a little skeptical on how much to cut off. If you have any input on how much I should trim off I’d definitely take that into consideration when I do another one.

March 31, 2019 at 7:59 pm #12248

Sean
Member

Steaks were good. Definitely not the wow factor I was expecting but hopefully that’s because of something I’ve done on my first attempt. I’m not ready to give up on it just yet. I will definitely be trying it again but first I’m going to do a little more research.

March 31, 2019 at 10:13 pm #12249

Ron Pratt
Member

What works for me is to steak out the full sub-primal . That way you can then see how much or how little you want to trim off each individual steak. Otherwise if you were to trim the full sub-primal horizontally then on part of the meat won’t have as much fat cap as the other and that means you are wasting delicious aged beef. It takes a little practice, but worth the effort.

As for the amount to trim I try to just “skim” the surface to remove that outer hard part. Thing is the brown meat is your best tasting of the aging and when grilled it along with any fat becomes rich and buttery.
Ron

March 31, 2019 at 10:22 pm #12250

Ron Pratt
Member

By the appearance I assume that meat was a choice grade as there was not much fat which also tastes wonderful when aged. For years I had no source for prime grade. What I would do is go to my SAMS on a Monday or Tuesday when they are not so crowded, plus the meat guys would have replenished the bins of sub-primals. I would then go through most every package looking on the ends for telltale veins of fat. I’ve even asked the meat guys if they have any “good ones” back in cold storage.

The other thing you should consider is try aging longer than 30 days.
Ron

April 1, 2019 at 2:44 am #12251

Sean
Member

I definitely feel like I would of been better off cutting it up in steaks first. I trimmed to fat side first and ended up cutting them into individual steaks then trimmed the rest.

I’ll see if I can’t find a better source for my next go around.

How long should I be going on a ribeye?

April 1, 2019 at 2:55 am #12252

Ron Pratt
Member

To each his own, but for such a thick sub-primal like a boneless rib eye or a sirloin my personal experience is 45 days.
Ron
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30 days Let’s eat!!

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