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September 10, 2012 at 8:03 pm #1444
Hello while I am waiting for my bags to arrive, I made a trip to Costco to see which cuts they have. They have whole beef rib with or without the bones. Which one is better to get? Its $17.99 KG ($8.15 lb) for the boneless and $12.99KG ($5.90 lb) with the bone.
MIkeSeptember 10, 2012 at 8:48 pm #6225
Mike – those per pound prices are about normal for me, but you know your market place better than me. Personally I avoid the bone-in – simply because the bone side plus the usual membrane hinders the dry aging process in a Drybag. Besides that after aging you have to have the tools necessary to cut through the bones or at least whack away at them. Lastly why buy the bones unless you want to give them all to Fido! 😉 RonSeptember 10, 2012 at 10:38 pm #6228
Thanks Ron, how long does the meat last in the crovac bags? They have a date packed like Sept 08/12, I was thinking I could purchase one and then I will be ready for when the bags arrive, shipping to Canada always seems to take forever. They shipped on the 4th, they should arrive sometime this week.
MikeSeptember 10, 2012 at 10:56 pm #6229
As long as it stays cold and sealed in the cryovac you’ll be fine – in fact while it is sealed in there it is actually being wet aged. The sell date normally stamped on the bag at most places in the USA is just a guideline that the meat will continue to appeal to the mass public before it starts to lose it’s bloom. I even know some people who only buy the packages that are beyond expiration in order to save some money – plus to them the wet aging enhances the meat somewhat before then transferring from the cryovac bag to the DrybagSteak product.September 10, 2012 at 11:40 pm #6230
This label showed the pack date, I could not find a sell date, so would it be better to let it wet age for a week or two?September 11, 2012 at 12:00 am #6232
I’d leave it in the cryovac until you have received your shipment of Drybags and then transfer – especially this first one and here’s my thinking why. That way you will remember or can even take a picture of the color of the meat going in and then as it progresses in the Drybag as it ages. The red will start to fade, then darken and by the end it will be quite mahogany red or darker.September 19, 2012 at 1:02 pm #6274Scott MarkMemberquote mikeradio” post=2931:
I can’t address the value without knowing weight of bones, etc, etc. But the meat between the bones is some of the best you’ll ever get, and it doesn’t need to be dry-aged. Just cut the bones off the rest of the cut, braise them SLOWLY, season with salt and pepper, and have at. Drybag the rest of the roast and be very happy.
Now you’ve got me thinking about the possibility of drybagging the ribs. Bad news is that at the moment I don’t have anyone who sells bone-in rib sections. So… we ponder. we continue. we drybag.
ToastySeptember 21, 2012 at 2:03 pm #6278Rob BabcockMemberquote RRP” post=2936:
Busted! :laugh: I buy almost nothing but stuff that’s being binned out due to the sell-by date. With almost every meat except chicken you still have quite a while to use the product before it loses much quality.
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