The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › DING DING – my rib eye primal just hit 60 days!
- This topic has 5 replies, 3 voices, and was last updated 12 years ago by Chad Hayden.
May 11, 2011 at 1:25 am #1242
To the very day 60 days ago I started this 16.0 pound rib eye aging in a Drybag. Wasn’t it all nice and red? :laugh:
Well today I took it out of the bag and it looked and smelled like it should – nutty, earthy etc!
I was a bit surprised when it came to the official weigh in as it only lost 3 pounds and 6 oz in the 60 days or 21.1%. That compares to a similar rib eye I aged for 45 days last June and it lost 20.8% of it’s weight.
Looks like 45 and 60 doesn’t mean that much of a difference weight wise – now to see about taste and tenderness! Unfortunately the 5 big chunks I cut this primal into will have to wait the taste as our plans take us clear to May 22nd before we can enjoy the first feast of the 60 day effort!
BTW even though this sub primal from Sams was marked as choice and looked good in the cryovac bag I found it had lots of hidden fat. In fact the weight at purchase was 17.1 pounds, but by the time I trimmed it for putting in the Drybag it was a perfect 16 pounds.
Then after aging and starting to trim – even more aggressively than I normally do – I discovered a HUGE hidden fat end that I had not even been aware of as it was under a thin layer of meat, but it simply had to go!
Bottom line is I ended up with 8.5 pounds of trimmed, beautiful roasts in those 5 chunks plus a couple small pieces at 11 oz perfect for kabobs.
May 11, 2011 at 3:36 am #4737TheaKeymaster
Thank you for doing so scientific a job of aging this to 60 days. We hear from commercial processors who have gone as long as 100 days, but they only tell us about the amazing flavor profile–not the weight loss. Interesting that beyond a certain point, “meat candy” seems to lose as much moisture as it is going to lose. After that point, it appears that other magical properties undergo transformation. I look forward to hearing how your “tasting panel” likes the results–after the 22nd!May 11, 2011 at 6:09 pm #4738
Today I even took my analysis further by reviewing the cost aspect. I had paid $103.22 for that sub primal that at purchase weighted 17.1 pounds. After the moisture loss plus the trimming loss I still ended up with 5 beautiful prime rib roasts that will each serve the two of us plus one ka-bob meal. In other words we have 60 day dry aged meat for only $12.14 per pound! Considering the typical tab at our favorite steak house runs at $100 for the entree alone then each comparable meal for us is less than $20! Pretty good bang for my buck I’d say!
VIVA Drybags!May 11, 2011 at 11:30 pm #4739Chad HaydenMember
Hey RRP, let us know when you cook one of those up !..
I’m looking to get a prime strip and another prime sirloin this weekend.May 22, 2011 at 5:37 pm #4749
As promised here’s my report from last night’s superb meal – oooops I already gave away the results, didn’t I? :laugh:
Well I selected this 3″ chunk that weighted in at 1 pound 10 ounces.
Then I hot tubbed it in 115° water in a small Thermos cooler for 75 minutes. Then after rubbing the meat with kosher salt and a favorite homemade rub I roasted it indirect at a 300° dome temperature until it reached 124° internal which took about 35 minutes. BTW when the meat went on it was 93° internal from the hot tub process.
At that point I removed the meat, foiled it and waited about 5 minutes to get my dome temp up to 550 and climbing and did a reverse sear until my Thermapen said the meat was 134°. Then onto the cutting board.
A sharp knife through the middle revealed these two tasty slabs were ready for our dining enjoyment and were they GREAT! Very fork cutting tender!
Heretofore I thought I was a 45 day snob, but now I’m a 60 day snob! :laugh:May 24, 2011 at 12:31 am #4750Chad HaydenMember
Very nice !!!.. I wish you had a video of it being cut with a fork ! 🙂
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