November 11, 2012 at 9:55 pm #1481
I have just started my 2nd boneless ribeye loin. This ribeye set in my refrigerator still in the original vaccum pack for a week before I put it in a subprimal dry bag. Will this have an effect on the time it ages? I aged my first one for 41 days.
I also have thought about aging a bone in ribeye or tbone. You have cautioned about the problem with the bones cutting the bag and eliminating the seal. What if you placed one of your vacMouse or part of a dry bag over the sharp bones inside the drybag? Would the VacMouse prevent the drying process?
By the way I originally purchased the Foodsaver 2400-series sealer and your VacMouse strips. I have sealed two ribeye loins without any sealing problems that I read about that occur using the snorkel type sealer. The Foodsaver 2400 has a button that will automatically create a vaccum and seal; however if you feel the system is about to seal and you are not ready for it to seal you can press the button and it stops the vaccum and sealing process to allow you to work additional air out. This can be done as many times as needed prior to letting the sealing begin. It also has a seperate seal button for placing a 2nd seal above or below the first seal. Also it is wide enough to seal the bag without a side seal.
The Home office recommended the foodsaver 2400 over the Snorkel and I have been very pleased with the ease of creating the required vaccum and seal.November 12, 2012 at 12:37 am #6397Ron PrattMemberquote TAXMAN” post=3139:
The time spent in the commercial cryovac bag is considered wet aging. While that period does help tenderize the meat I personally would not subtract that time from my Drybag time. Reason is the Drybag permits the aging but also the removal of the tasteless water. That concentration of the beefy taste is what creates the WOW factor IMO.
As for using a protective barrier as you asked with a bone-in sub-primal – yes that will work. Just be careful that you position the meat “at rest” so that bone points don’t come in contact with the shelf so as to prevent punctures. I do want to raise a question though – most people opt for the boneless cuts because they do not have a means of cutting through the bone at home. Also even if they intend to separate the meat from the bone after aging then keep in mind the meat under the bone will not be as dried as a boneless cut.
RonNovember 12, 2012 at 1:08 am #6398
Years ago when my 4 children were at home, we would fatten up a steer and kill and process the entire steer. We had a walk in cooler and a professional meat band saw, a professional slicer and a professional meat grinder that we picked up at an auction. I have not used any of these in years and they are in a shed, so they would require a good cleaning. I also have a hand meat saw that we used to break down the beef originally into quarters to hang in the cooler ( halves were too large for us to tote) and farther break the quarters down to managable pecies to put on the saw to slice and debone for hamburger meat. At that time we would let the beef quarters hang in the cooler for 14 to 21 days and cut any mold (which was very little) off the outside fat and then process the beef. We never went beyond 21 days due to being unsure of the effect on the hamburger meat. We stopped processing our own beef due to the large amount of roasts and hamburger vs steaks for just myself and my wife.
Ron, I am a primarily a certified public accountant doing auditing and tax work and have a farming operation also, so I am still raising cattle.
I have this mechanical meat saw available to me as well as the hand saw which is large enough to cut a full side beef in half.
I have always liked the taste of the meat around the bones. With dry aging and bone in, I thought maybe the best of both worlds. When we processed the beef our selves, we always left the bone in and cooked with bone in. This . I saw a TV program on dry aged beef Vs wet adgedand learned why the current steaks did not tast as good as the ones we raised and processed ourselves. This got me interested in dry aging just steaks and i was researching on the internet and came across drybagsteak.com.
DavidNovember 12, 2012 at 1:38 am #6399
Another plus for bone in ribeye or Tbone is there is less waste to cut off after dryaging. No waste on the bone side and only fat on the other side.
DavidNovember 12, 2012 at 2:27 am #6400Ron PrattMember
David, with all that equipment you own plus have access to then your’re well positioned to age bone in meat…but I do rest my case that most of us are better off settling with boneless. Just the same, please report back on your results! Ron
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