First Attempt.

[Ron Pratt]

I agree! It should be smooth sailing from here on out! Ron

[steven myers]

quote RRP” post=6866:

I agree! It should be smooth sailing from here on out! Ron

Thanks for your approval.
When you said the bagging was easy, but patience was the hard part, I felt I was a patient person. But, it kinda feels like Christmas, in that I am awaiting that moment when I get to open my “present”. Probably a good thing the Boss has possession of the meat.

[Ron Pratt]

That is wise, grasshopper…but can the BOSS be trusted? 😉 Ron

[steven myers]

Yeah, he’s pretty straight up.
You see, he is the one who suggested this process. He bought some high dollar steaks at Whole Foods that were dry aged 28 days. Now, he wants that same taste, texture and chew.
More pics in a couple of weeks.

[steven myers]

10 Days in.

[Ron Pratt]

10 in and on track! Lookin good! Ron

[steven myers]

Thanx, Ron.
I wish I had more time for this to mature, but 28 days is all I have for this one. My next one will go 45 days.
I want to do a Strip Loin and a Top Sirloin next. Plus, I am gonna do another Rib Eye and keep it all to myself.

[Ron Pratt]

BTW before you tackle a Sirloin give me a holler as a full Sirloin is actually 2 pieces and the grain of the meat run differently. Making a notation on the bag where the divide is while still fresh makes it easier to separate after it has aged. Also air pockets are more likely with a Sirloin and I can help you avoid them. Ron

[steven myers]

Sure thing. I appreciate it.

[steven myers]

Well, here it is on day 20. Looks like I may have a bit of mold, not sure.

[Ron Pratt]

It might be, but even if it is it’s on the outside and when the time comes you will trim it off. Surface mold does not penetrate. Not to worry, OK? Ron

[steven myers]

quote RRP” post=6930:

It might be, but even if it is it’s on the outside and when the time comes you will trim it off. Surface mold does not penetrate. Not to worry, OK? Ron

Oh, I am not worried, just trying to grasp it all. This is new to me, and I really want to become good at it. It is really interesting to me, and I appreciate all of your help.

[steven myers]

Well, we just cut it into steaks. Ran out of time. Need these for tomorrows festivities. Wish I had started sooner, but it is what it is.

Out water loss amounted to about 20%. Trimmed only the hardest parts.

I’ll post tomorrow, on the quality.
I gave my Dear Sweet 80 Year old Mother one, and she went straight home and prepared it. Called me before I got home to tell me it was the absolute best steak, she ever ate. She usually trims off all fat from her steaks, but said she ate the fat from this steak, and LOVED it.
I cannot wait until tomorrow.

[Ron Pratt]

Lookin GOOD!!!

[steven myers]

I was unhappy with the fat content, but I didn’t choose the Rib Loin. Going to Sam’s tomorrow morning and gonna pick up some meat.
I think this was more Select, than Choice. It said Choice, but I question that.

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