How does it look?

[Matthew Singleton]

I am hosting a party on June 27th where people can have 135 day, 90 day, 45 day, and non dry aged ribeye.
I have dry aged before but in the past when I’ve done it it was a whole Ribeye not a ribeye cut into a 3rd.

Here is the meat when I put it into the fridge on a rack. https://imgur.com/qxjfmF0

Here it is today 11 days later (This one will be the 135 day) https://imgur.com/fMKvryt https://imgur.com/GBiE2bV https://imgur.com/Df3dIZV

I should say to get those pictures I did not touch the meat. They are on a rack and I gently rotated the rack as to not disturb the bag.

This is a previous dry age ive done. https://imgur.com/OrY3Ijm https://imgur.com/wgWqITg

My question is how does the current dry age look? Does it look like normal?

[Ron Pratt]

Looks fine to me. Just a personal thing I suppose, but in that last photo your trimming was quite excessive! You cut off a lot of the dry aged goodness!
Ron

[Matthew Singleton]

I appreciate the response – overly nervous as im hiring a chef and so many people will be showing up (I thought my post didn’t work so there might be a duplicate – will try to delete it before anybody comments)

I def need to practice more with prepping and cooking the meat

[Ron Pratt]

Dry aged beef cooks much faster than non aged. You should learn to cook to temperature – NOT cook to time. Hopefully this chef you hire will know that as it is easy to over cook and therefore ruin dry aged beef. If someone at your party wants “well cooked” steaks make sure your chef uses the non-aged beef for them! No reason to ruin your aged meat as they wouldn’t know the difference anyway.
Ron

[Matthew Singleton]

Yes! On the dry age from last year (the one you mentioned I trimmed too much) I put it on the BBQ turned around to talk to my friends for a few moments and turned back and it was burnt. Luckily I had MANY MANY more and we turned the heat down and watched it carefully. I just got a meat thermometer so hopefully that will help

[Ron Pratt]

I’m not touting this product as I have nothing to gain personally, but if you plan on doing much steak grilling then I highly recommend an “instant read” type called a Thermapen. While they seem costly at $80 it will last you a lifetime. Just ruin a few expensive steaks and then $80 doesn’t sound like much money.
Ron

[Elijah Saintonge]

I’m curious if you could elaborate a little on your trimming comment. Do you leave some of the ‘bark’ on there when you trim?

[Ron Pratt]

The outer most layer of both the meat and the fat have a distinct dark hue and rigid texture. I prefer to steak out my aged meat first and then trim the individual steaks. I merely skim (trim) that “skin” off with a very sharp knife. That make sense?
Ron

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