First Attempt, Prime Rib Eye FINISHED!

[Doug Mias]

Ha this is quite crazy.

[Doug Mias]

My first post is gone too. But these are showing up.

Maybe the photobucket links???

[Brian Byerly]

That looks great Ron. I’m new and trying to figure out i get my own post started. I’m three subprimals into it now and want to compare notes; 🙂 🙂 🙂

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[Scott Mark]

I don’t know what’s gone wrong with the forum software, but nothing with a picture is coming through.

I’m going to be de-bagging four cuts on Thursday, for a Saturday taste-off between Top Sirloin and Boneless rib. I’d really like to do some pictures but I’ll post some comments even if the pictures don’t work.

One interesting visual thing (but no pictures now!) is that things that are Vacmaster sealed stay “red” much longer than things that are Sinbo sealed. That doesn’t mean that either is better than the other, and I still need to do some research:was it the use of the sealer, or was it something to do with the processing that I did that made roasts small enough for the Vacmaster?

Better scientific method will be needed.

[Doug Mias]

Lets get to my post and the meat discussion of this topic, save the trouble shooting for the pros. 🙂

Ok Guys, sorry for the delay. Had the dinner, went out of town, got sick, threw my back out, and here I am.

35-36 days I think was the number.

My review, and the review of the guests.

I tasted more beef, not a crazy difference, but I did have more taste in my meat. It was DEFIANTLY more tender.

My wife, saw no difference whatsoever. She said it may have been more tender, but she eats them rare rare. That’s always tender.

Friend #1, he was just so happy to be there, I dont think he would have told me if it was dog food. he was very happy with the steak, said it was one of the best he had in a long time.

His wife agreed.

For the amount of time, I expected a little more. I dont know. Any suggestions?

[Doug Mias]

Ok, back to the actual conversation now that the forum is fixed. :woohoo:

Ok Guys, sorry for the delay. Had the dinner, went out of town, got sick, threw my back out, and here I am.

35-36 days I think was the number.

My review, and the review of the guests.

I tasted more beef, not a crazy difference, but I did have more taste in my meat. It was DEFIANTLY more tender.

My wife, saw no difference whatsoever. She said it may have been more tender, but she eats them rare rare. That’s always tender.

Friend #1, he was just so happy to be there, I dont think he would have told me if it was dog food. he was very happy with the steak, said it was one of the best he had in a long time.

His wife agreed.

For the amount of time, I expected a little more. I dont know. Any suggestions?

Oh, here are some pictures.

So, why didnt I fall in “love” here?

[Ron Pratt]

Doug,
You asked for opinions so I’ll give you mine – 35 or 36 days should have given you some taste difference though my personal taste stands at no less than 45 days and I’m actually becoming a 60 day snob! Secondly – an again it’s a personal thing, but where you would have really noticed the more tasty, beefy part ended up in your trash with the extensive trimming you did. I’m not suggesting eating the hard leather, but the reason you aged it was mostly lost. Take a look at the thread I posted yesterday of my 60 day – notice the first picture in particular.

BTW going clear back to your very first post you mentioned you had to pay $6.70 a pound for prime – man I wish I could get by that cheap! Here even “grocery store choice” typically runs 8 to $9 on sale!
Ron

[Doug Mias]

Should I have taken the big fatty pieces off first?

Those were the ends I really chopped, around the steaks themselves, the sides and such, there was very little removed. Just enough to get to the RED. Do I not want to do that?

[Ron Pratt]

I repeat – it’s a personal thing, but MUCH of the reason you dry aged was lost when you trimmed all the way back to red. Granted the aging makes it more tender, but the really intensely tasty part was trashed…sort of like why bother – especially since you started out with prime in the first place.

As for trimming if there is a hard fat cap to begin with I will trim that before ever going in the bag. The reason commercial agers who have special rooms leave the hard fat on is to control the drying whereas the DrybagSteak product is doing that slow moisture release for you, hence that hard cap is not needed and hinders your aging IMO!

As for trimming after aging I “steak out” my aged primal and then trim each steak individually. Reason is with a boneless piece there are peaks and valleys and trimming the whole thing before steaking out loses some otherwise fine meat.

Ron

[Barry]

Ron, I pulled a ribeye out at 60 days and it did have more flavor than the 45 day ones. I think that’s the direction here from now on.

[Ron Pratt]

I agree – that is now my benchmark for rib eye primals. In fact this Friday is day 60 for the one hiding in my refrig now!

[Barry]

You’re going to have a good weekend!

[Author]

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