Bone-in Ribeye Concern

[Rusty Haferkamp]

Howdy Everyone! This is my first post and my first attempt at dry aging. I’m worried about my $150 ribeye. The initial seal didn’t get 100% drawn up for me and now it looks like there is more air in it and less bonding then preferred. It’s been 13 days now and there is some bark, but there is a corner that seems darker and softer than the rest of the cut.

* Is it toast if there is air or a leak?
* Should I pull it out and try a reseal?

Thanks!

Day 1

Day 3

Day 12

[Ron Pratt]

Rusty – Welcome to the forum! Your meat is just fine! It is not necessary to get a perfect vacuum and besides during the drying process even well vacuumed bags will develop air pockets. Don’t worry about the degrees of color change either – that is natural. BTW how long do you plan to age it? Keep us posted and just relax! Ron

[Rusty Haferkamp]

That is good news! I never thought I would care so much about a piece of meat before. It’s got the whole family and friends excited. I was shooting for 28-30 days, but after spending some time on the forum I’m inclined to try and go further out.

[Ron Pratt]

With that size of “chunk-o-cow” plus with the bone still in tact you can easily go longer and benefit from the additional aging time. It is your call, but I’d recommend 45 days or at least 40 minimum. Ron

[Rusty Haferkamp]

45-50 days sounds good. Gonna have to break the news the gang. I’ll look at the calendar and pick a Saturday night where we can do it right. I’ll keep y’all posted. 🙂

[Rusty Haferkamp]

20 days in and the surface is getting darker and tougher 🙂

[Mordy]

Thank you very much for posting this and sharing your issues. As you can see from my post that i just commented on I am having the same concerns with the exact same piece of meat. My meat looks exactly like yours. After a few days I didnt think I had a great seal so I resealed..didnt do much better…but most of the meat was sealed nicely and the bag was touching. As aging is progressing more and more air pockets are forming as the bag isnt “attached” to the meat.
Looks like from what everyone says we doing ok.

Good luck and thanks again
Mordy

[Rick]

Heck yeah NICE

Bring that to FL and we will put it on the pellet grill and have some cold ones.

[Rusty Haferkamp]

Mordy, I’ve resigned myself to no worries. I’ll let you know in a couple weeks!

Nepas, I’d love to come over and pop some tops, but I’m committed to pan searing a few of these slabs and green egging a few over some mesquite. B)

[Rusty Haferkamp]

29 days and counting!

[Rusty Haferkamp]

One word boys! BADASS! 🙂

42 Days! Shed a lot of moisture. Took me almost an hour to trim and pack. Range from 20-24 ounces. Rolled them in an equal mixture of Crown, soy sauce, and evo. Plan on trial tomorrow and the rest for customers coming over Friday and Saturday night.

[Rusty Haferkamp]

[Rick]

Wowsers

That is very nice.

[Mordy]

That is fantastic!!! love the way you carved the meat away from the end of the bones..Professional!!

Looks like Im going to have to break the seal this weekend with only 30 days in. My folks are coming into town and I really got it for them to enjoy as well. You think its a total waste to try it after 30 days? Or 45 is better but 30 you can get some benefit as well.

Thanks!

I think my next project is gonna make some lamb belly and roll it up……

[Ron Pratt]

Mordy,
30 days will have had a noticeable effect, though 45 to 60 would be better IMHO. Just the same most aged beef sold today is only aged 21 days. Enjoy your repast with your folks!
Ron

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