Bone in Ribeye? or Boneless?

[russell quesenberry]

I am aging my first cut of meat this weekend. A six bone prime cut Ribeye roast. What i am wondering from the pro’s, Which is best? Bone in or bone out? and for how long? TIA.

[Ron Pratt]

Welcome aboard, Russell. Before you choose bonnie what are your plans on how you are going to “steak out” the meat? Do you have a bone saw or will your butcher cut it after you have aged it?

With a bone in you are going to run the risk of the bone puncturing the UMAi Dry bag. There’s a couple way to prevent that, but personally the easiest is to cut a strip out of the cryovac bag your meat came in – assuming you bought it that way – if not and you bought it from a butcher shop then cut a piece from the thin foam container. Place this or that over the pointed edges of the bone. Needless to say boneless means less hassle. You might want to read this thread and pay attention to the reply made by Jim about the bag not adhering to the bone side.
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3815-bone-in-ribeye-do-i-have-a-problem#6962

As for length of time to age suit yourself, but with a chunk-o-cow that big I personally wouldn’t go any shorter than 35 days and 45 days would be better. Ron

[peter]

Ron, i am going to follow your guidance here and do the same. is the FoodSaver V2040 Vacuum Sealer – T000-36120 a good place to start? thank you

[Ron Pratt]

yes – the 2000 series are better allowing you control over sealing. Ron

[russell quesenberry]

Thanks Ron!

[peter]

this is key topic.
I am looking to purchase a sealer.
I can purchase used; $15.00 on ebay.
The issue is that I believe technically; as long as MOST of the air is out of the bag; the dry age process can result.

I NEED GUIDANCE.
To the extent; that air can be removed from the bag; ‘without the vacuum sealer?’ I can use an adapter on my wet dry vac to get the air out of the bag. I do not know if a HEAT sealer strip is necessary as well.
If there was a way to BY-PASS the vacuum sealer and its’ expense; I feel there is a GROWING opportunity for UMAI.
I will update and if any have guidance; thank you

[Ron Pratt]

You do NOT need a perfect vacuum with the UMAi Bag to achieve proper aging. What you can do instead is to place the meat inside the bag, press the bag against the meat, and then gather the open end of the bag together and insert a flexible straw or piece of tubing into the gathered end, continue to squeeze out any captured air and then just suck any remaining air as best you can – then quickly yank out the tubing and seal the bag using a bread twisty – one of those paper or plastic “bread twistys”.
Ron

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