Aging Two or More Canada Prime at The Same Time

[Dave Kirkwood]

Hello All,

I have an opportunity to purchase Canada Prime Sub Primal cuts. Finding Prime in my area is very rare. I asked the Manager at a supplier for Butcher Shops and Restaurants to call me when he see’s a Canada Prime cut (USDA Prime).

Well he called me to say he slaughtered a huge 1200+ Ibs cow yesterday and turned out to be a beautifully marbled Canada Prime. He called me up today to say he is putting aside for me to have first picks:

2 X Rib Eye
2 X Strip Loin
2 X Top Sirloin
1 X Oven Roast

I am thinking of buying 1 of each Sub Primal cut and a Roast.

A few questions:

Is it OK to Dryage 3 Fresh Sub Primals, 1 Roast, and a currently Aging 3 week old Strip Loin.

I can make room in the fridge, that’s not a problem.

My current setup is:

1 Full size Fridge, All Fridge – No Freezer
2 Battery Operated fans in the fridge
1 Ranco Temp Regulator set to 34 with a 2 degree variance

So to sum up, is it OK to Age several cuts at a time, and is it worth aging a Roast cut?

Thanks folks,
Dave

PS: I am going Saturday morning to look over the cuts, and purchase what I choose. I don’t recall every eating a “Prime” cut before so I am excited to purchase this as it is rare to buy, but I know what to look for in regards to marbling based on educating myself, but any tips would be helpful.

[Ron Pratt]

Dave – was this the same butcher who just sold you the other meat that didn’t turn out to be too spectacular to you and your wife? Granted cow by cow can have a vast difference, but you also have to build some trust in what the butcher tells you in his PROFESSIONAL and experienced opinion as a butcher. As for your basic question – yes as long as you have room and don’t crowd your aging sub-primals you will be fine…but why not spread out the sources? Ron

[Dave Kirkwood]

Hi Ron, no, this is an alltogether different butcher.

Regarding the sources, there really is not much of a selection in these parts. There is a Costco, but they do not sell Prime. That is why I am jumping all over these Prime cuts.

Thanks for your reply Ron.
Dave

[Dave Kirkwood]

I ended up buying 2 Sirloins and 2 Striploins.

This is what the fridge looks like now… :cheer: Actually just today, I pulled the finished 28 day aged striploin, so I moved the striploin from the bottom shelf to replace the finished one on the middle shelf. Hope Im not over-crowding them….

So: do I have one shelf back for regular use, or do I have one shelf free for another cut… :huh:

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