The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it?
February 4, 2012 at 7:26 pm #5544
carne wrote:quote :
He(ck)!! 15lb, 20lb, are you bagging beef? Or Bison, or Oxen, or yeggadah? Mini-whale? 20 lb sounds abnormally large to me.February 4, 2012 at 8:03 pm #5546AnonymousGuest
It was a large and lovely prime-grade ribeye subprimal. It had a good fat cap, but not excessive. The marbling was very even and well-distributed small specks throughout the meat. It’s the best dry aged subprimal I’ve managed so far.
The butcher said it was from Paul Bunyan’s ox. 🙂
The ribeye subprimals I get from Costco in choice grade are usually 15 to 17 pounds. A strip subprimal will generally be much smaller, around 12 pounds.February 4, 2012 at 8:10 pm #5548
carne wrote:quote :
Are you willing to reveal your source?February 5, 2012 at 2:59 pm #5550AnonymousGuest
Certainly. Hirsch’s Meats, 1301 W Parker Rd # 100 Plano, TX 75023-7342
(972) 633-5593 http://www.hirschsmeats.com/February 6, 2012 at 3:17 am #5562
All of the Costco stores in my area have ribeye sub primals in choice or prime grades. I live in Ca. Most are about 18 lbs.
The ones I see at restaurant depot are larger but also more per lb. I will give them a try though to see if they might be more flavorful.
Charlie B)February 6, 2012 at 3:44 am #5568
I just used a brisket bag for a large rib eye and agree that it made it easier to bag and seal.
CharlieFebruary 10, 2012 at 7:28 pm #5584
I’ve got a shelf free at the moment, and (sadly) dangerously close to having two shelves free. I haven’t been good about regulating the pipeline lately.
And a CostCo has opened recently in the area. Not “convenient” – it’s about 1/2 an hour away and I just don’t know to put this – it’s about 1/2 an hour away in the OPPOSITE direction of the big city near me. I don’t get it.
But it’s starting to seem that a trip to CostCo is in order.
What are the issues about shopping at CostCo if I am not a member? Do I pay a markup? Do I get escorted off the premises? I’m a member at Sam’s club but they carry only choice beef.
It’s looking like CostCo and Sam’s club might be about the same time-distance away from me. Can anyone make a comparison? If the timestance is about the same, it seems silly to support membership in both places.
For various familial issues, it seems quite possible that I’ll soon be posting results of the pork loin, venison rump roast, or duck breast experiments.
Which will leave shelf space for the next experiment.February 10, 2012 at 8:05 pm #5585
I’ll be following the answers about CostCo as well. We have had a SAMS for years now, but CostCo has just broken ground for a store only about 10 miles away from SAMS. From what I have read on other boards CostCos across the country are stocked differently to mirror their immediate communities which doesn’t bode too well for us. While at least our SAMS carries choice meat I’m afraid the new CostCo will be stocked with 6 packs, hamburger and wieners! :laugh:February 10, 2012 at 8:15 pm #5586
Toasty, I believe that Costco will give you a one day pass so you can see if you like what they have. You can make purchases with the day pass.
I have both SAMs club and Costco memberships. I shop at both. They have different stuff at each store all the time.
I also use my membership card to purchase gasoline at their stations.
Costco has prime. SAMs has choice but it is angus choice and very good quality.
When I buy big ticket items I compare both stores and find that it saves me hundreds and also gives me better features. Both stores are awesome and I know I have saved thousands of dollars over the years.
Also they have different levels of membership. At SAMs I’m a business member. At Costco I’m an executive member and it gets me a check at the end of the year based on how much gasoline I purchased. Last year I got back about 400.00
Charlie B)February 10, 2012 at 8:26 pm #5587
RRP, my old email is no longer active. I no longer use live mail. My new one starts out the same but changes to @gmail.com
For some reason my old account was hacked and sending out spam so I changed my password but that didn’t help and the spam continued until live mail locked my account and shut it down. I have found out that this is happening to thousands of people and that gmail is more secure than hotmail or live mail.
I lost all my contacts and have to start fresh again…
Charlie B)February 10, 2012 at 8:45 pm #5588
Clam Digger wrote:quote :
Charlie, Thats’s a bummer!!! I just sent you and email so hopefully I can get back in your address book. RonFebruary 11, 2012 at 12:52 am #5589BarryMember
The deed is done. The subprimal ribeye was 14.5 pound and was a pretty tight squeeze with about 4″ of bag left lengthwise. Got it sealed tho, but would have wanted a little more length to the bag. Now the 40 day countdown and we are excited!February 11, 2012 at 1:21 am #5590
4″ of excess material, and a tight squeeze, matches my experience perfectly.
Best regards on that! I’ve got a shelf free and I think I’m going to cut one or two sirloins in half to fill it.
So far I’ve found (and nobody has contradicted me) that after 30 days, cooked sous vide, Sirloin and and ribeye are more similar than different, and sirloin has much less fat to discard. And it costs less.
But I’ve got many many subprimal bags and only a couple short loin / brisket bags, so I’ll have to cut to fit, probably.February 11, 2012 at 1:53 am #5591BarryMember
Thanks for your advice. This is my first one to bag, so the only observation I could give would be to put something under the bagged meat to elevate it so there won’t be an angle that could lend to wrinkles when sealing.
Cutting the roast to fit better is a great idea.
Maybe a sirloin will go in next.
BarryFebruary 11, 2012 at 4:27 am #5592
toasty wrote:quote :
trust you on this – I just wish I could buy a Sirloin subprimal somewhere!
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