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May 9, 2014 at 6:02 pm #1945
Hello, my name is Steve, I’m new to the forum and new to dry aging… I’ve been reading about it and I can honestly say I don’t think I’ve ever had a dry aged steak and I want to give it a whirl…
I ordered two different sizes of the UMAi, “Ribeye/Strip Loin and Short Loin/Brisket” bags. As you can see, I’ve also picked up a #17 boneless choice ribeye from Costco. I was thinking about cutting this hunk into two, possibly three, equal sizes and dry aging them for different lengths of time. I’ve been searching and reading and it sounds like 28 days is a magic number, but that’s why I’m here. I’m thinking I can also cut one of the large bags and get two out of it for this project but I haven’t opened the drybags yet to get a look at them..
If I cut it into two chunks, how long should I age them to get two different perspectives on dry aging ?
How about three pieces and three different ages ?
I’m all ears and open to suggestions so fire away…
Steve B. & FamilyMay 9, 2014 at 6:23 pm #8148Ron PrattMember
Welcome aboard, Steve! One thing you will learn is you are better off leaving the piece whole so that you have less trimming loss. Think of it in this simple term…as one piece you only have 2 butt ends to trim. Cut in half you’ll have 4 and in thirds the 6. The way most people trim unless they enjoy the taste of the harder exterior of aged beef you will suffer more loss than is necessary. I would suggest that if you are bent on dividing it age one for 28 days which personally isn’t long enough and the other for 45 days. Another option if you insist on 3 pieces then to reduce your trimming loss cut in thirds, steak out one piece now and freeze those steaks. Then age the other two, steak them when done and freeze. Then in the future thaw a steak or however many from the 3 packages and you’ll have a legit comparative test! Keep us posted! RonMay 9, 2014 at 6:44 pm #8149
Thank you for the reply, Ron ! I’m aware of the waste but was willing to sacrifice that as part of the taste test.. However, I was going into this thinking you couldn’t, or weren’t supposed to, freeze aged meat ? If I’m reading your post correctly it’s OK to do so ? If it is, I’ll just do two ages and freeze steaks out of whatever I don’t cook that day. It’s great news if it’s fine to freeze..
If you feel 28 days isn’t long enough, which two ages would you choose if I do two pieces ?
SteveMay 9, 2014 at 10:05 pm #8150Ron PrattMember
I don’t have a clue where you got the idea that you couldn’t or shouldn’t freeze dry aged beef. I and others have been doing it for years! Just be sure to freeze the steaks in Food Saver bags to prevent freezer burn. Even a boneless rib eye sub primal is still a thick chunk-o-cow so it can benefit from longer dry aging periods. Since you asked my opinion I will give it…I find 35 days to be good, though 45 days is better. Though I have tried some at 60 days it seems 45 is optimum to me. Just the same it’s your meat – your call. RonMay 10, 2014 at 4:52 am #8158
Lol…I got that idea from reading websites and blogs…many stated that if you’re going to put the time and effort into dry aging not to freeze it. Breaking down the tissue while thawing, bla, bla… I wasn’t sure. Thanks for clearing that up for me !! I think I’ll do two chunks, one at 30 and one at 45. This will be a good benchmark for me and I’ll take notes. The best part is I’ll be able to freeze the steaks I can’t eat that evening..
Thanks for the correct information on freezing as well as your educated opinion on aging !! 🙂
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