The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Frozen cut to dry age, then refreeze
- This topic has 15 replies, 2 voices, and was last updated 10 years, 8 months ago by Anonymous.
January 13, 2011 at 2:29 am #1191AnonymousGuest
Got an opportunity to get a significant deal on a piece of meat that’s been frozen. I realize it would be fine to thaw it, dry age, then use it, but I’m wondering if people have thoughts on re-freezing the dry aged meat. Would I be losing a boatload of quality and just be better off passing and getting fresh (not frozen) meat instead? The UDSA seems to say that this would be safe to do, but I’m unclear if its smart.
FYI, they’re offering me the frozen cut at about 30% off the going rate for fresh meat.January 13, 2011 at 3:26 pm #4313
I haven’t done that but my thoughts are that the USDA wouldn’t say it was ok if it wasn’t. Since the price is so good, why not buy two and give it a try. After aging one cook a steak from each. You can judge better that way and report back to us. Personally I’d be sure to thaw it well before going into the Drybag for fear of excessive moisture being trapped from the very start.January 13, 2011 at 3:34 pm #4314AnonymousGuest
The piece of meat I’m talking about is a Wagyu shortloin. VERY large piece of meat, that even with the discount is still a very significant chunk of change. For sure can’t afford to buy two 🙁
Were it just me, I might be apt to give it a shot. But the guy going in on the Wagyu with me isn’t comfortable with it, so I think we’re going to pass 🙁 I’ll be sure to update if he changes his mind and we go for it.January 13, 2011 at 4:57 pm #4315AnonymousGuest
I am going out on a limb here, but may I suggest that your supplier, slice it in thick steak (2″) frozen slices.. and when your ready, then dry age your frozen slices..or when they are partially thawed.
I just did this with two thick frozen ribeye’s and its working fine.
Your dry aging will only start when your ready to make them.
Personally, I would take advantage of your great deal. 🙂January 13, 2011 at 5:00 pm #4316AnonymousGuest
Aegwyn11 wrote:quote :
If your partner in the meat purchase isn’t happy with this deal, let me send you my shipping address, and I will do it with you. Its a great time year to ship meats in our subzero weather. Always wanted to try Wagyu.
E.mail me at (deleted) and we can deal via PayPal if needed.
“Char-Woody”January 13, 2011 at 5:14 pm #4317AnonymousGuest
Char-Woody wrote:quote :
I like your idea about sawing it into smaller chunks and dry aging like that! Never thought of that. That would also allow for doing different length agings…
Also sent a note to your email with the specifics about the piece.January 13, 2011 at 5:20 pm #4318AnonymousGuest
Great… and be sure and check the e.mail address.. I had to correct a minor error.
I am open to share purchase your Wagyu either through you or your supplier.
He may be more able to box and ship in styrofoam and dry ice that you could do.. but no matter.. either way.
I would even share with RRP..:laugh:
Or any other options for your benefit as the day progresses.
“C~W”January 13, 2011 at 5:37 pm #4319AnonymousGuest
Email resent!January 13, 2011 at 6:02 pm #4320
For whatever it’s worth there is a fellow over on another board I frequent that started aging a rib-eye sub-primal a couple months ago and at 42 days he whacked off a large piece for their NY eve meal. He then coated the exposed end with olive oil and covered with a piece of waxed paper so as to limit the surface drying. He is still aging it and intends to cut off steaks as needed as they continue to age. The obvious advantage is to limit the trimming loss on the exposed ends which unless you are like me and I like that taste you may trim away some expensive meat needlessly. Just a thought…January 13, 2011 at 6:08 pm #4321AnonymousGuest
RRP wrote:quote :
Good thoughts..but I wonder about the olive oil.. or any veggie oils. And thanks for the e.mail tip.. I think I was successful in editing it out… It did its work already so not needed any longer.
“C~W”January 13, 2011 at 6:19 pm #4322
I just offered the olive oil idea as this guy has been using that method for some time with success. OTOH he also makes his own prosciutto by hanging it from the rafters in his 100 year old stone basement next to the duck he also ages.January 13, 2011 at 7:05 pm #4323AnonymousGuest
That reminds me of (arrrrgh) two old brothers up in the Dakota’s. They would whole boil undressed chickens..feathers and all for their dinners.:S
I wouldn’t eat at their house either. :ohmy:
If I remember right… pheasants used to be aged on the fence or barn fronts for a few days too. :huh: Take me back to aged beef.. B)January 13, 2011 at 8:09 pm #4324AnonymousGuest
Whole undressed chicken. Wow. You don’t usually hear about that sort of thing in a first world country….January 13, 2011 at 8:40 pm #4325
I have a neighbor who swears up and down the best aged beef he has ever eaten – and actually had it again from the same street cafe a year later was in Mexico. He says the carcass hung in the open air and sun and the cook would just cut off a slab of beef and cook it for you! In good nature he pokes fun at my use of Drybags and I just say “Bob, I saw some ripe roadkill up on Route 88 that you would like!”January 13, 2011 at 8:52 pm #4326AnonymousGuest
I watch “Bizarre Foods” a bunch on cable (well, Netflix actually…). Its crazy as hell some of the stuff people do to food in places where food safety isn’t as big a concern as here in the states. Best example that comes to mind was Hákarl in Iceland. They basically take slabs of shark and hang them (open air) for months and months and let it ferment. And then eat it. Raw. :ohmy:
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