September 27, 2011 at 7:54 pm #1286
Just two questions. Is it possible to dry age just 2 steaks? After dry aging is it ok to freeze the steaks or do the lose to much flavor?September 27, 2011 at 11:03 pm #4957
Welcome aboard! To be blunt – the answer is no – it is not a good idea to just dry age 2 individual steaks. For one thing it is not cost effective plus the trimming loss on 2 steaks doesn’t make it prudent cost wise either.
As for freezing steaks after you have dry aged a full sub-primal and then trimmed and cut them into steaks – yes freezing works fine.
RonSeptember 28, 2011 at 2:31 pm #4958
I’ve been wondering why you just want to age two steaks. Is it to see if you’ll like the taste of dry aged beef? If so you would be much better off to find a local shop that sells dry aged beef – if you can! – or treat yourself at a good high end steakhouse that advertises that they only serve dry aged beef. Some say it is an acquired taste, but once hooked you’ll always appreciate dry aged beef over “fresh” beef. From a cost standpoint dry aged is more expensive, but the DrybagSteak product allows you to cut the cost to a fraction. In fact you’ll find that whole sub-primals sell for less per pound than individual steaks cut up out of the display case.
RonSeptember 28, 2011 at 2:40 pm #4959
No, I guess I would not dry age just two steaks since you can freeze them after they are aged. The more I thought about it the less sense it made.
This sounds like a very “cool” product. Might be a gift for my brother oh & of course I would have to get one too.
Thanks for you helpNovember 17, 2011 at 7:14 am #5081AnonymousGuest
Once you have tried dry aged beef, you will never by individual steaks again.November 17, 2011 at 1:48 pm #5085
This is a Christmas present for my brother & I can’t wait to give it to him. Will be purchasing one for myself soon.November 17, 2011 at 2:31 pm #5087AnonymousGuest
Don’t hesitate.Get yours today.The taste and tenderness that you achieve through this method with the Dry Bags is unimaginable. The problem with dry aging such a thin cut of meat such as an individual steak, I think Ron mentioned it, you need bulk. After you would dry age an individual steak, you would end up with a piece of meat that resembles a large piece of beef jerky. You will see what we are saying after you do your first run. Good luck.November 17, 2011 at 2:36 pm #5088
I have had many dry age steaks at resturants & they are wonderful. Can’t wait to get one.November 17, 2011 at 3:11 pm #5089AnonymousGuest
I have had a few myself. It’s the cost though when purchased at a restaurant. If is the meat you are seeking, it can be done at home through Dry Bags. If it is meat and atmosphere that is obtained in going out, go to a restaurant. The cost for a good aged steak at a restaurant is high. For the price that you pay for in a restaurant for a steak for the misses and yourself you can get at least 10-12 nice steaks when doing a whole rib eye at home.Good luck.November 17, 2011 at 3:17 pm #5090
It is the meat I am seeking. Sure it’s nice to go to a high end steak joint once in awhile but in can be very costly. My dad was a chef so our whole family apperciates a nice aged steak. Can’t wait to produce great aged steaks.
What is your favorite cut to use? Have you ever done a bone in prime rib?
ThanksNovember 17, 2011 at 3:31 pm #5092AnonymousGuest
Have not done a bone in rib eye, have done a whole short lion for T-bones though. Great taste, hard to cut bone though. I don’t have a band saw, had to use a reciprocating saw which is no easy feat. Rib eyes are my favorite though. I just placed a post for a Filet marinade. Try it , it is great.November 17, 2011 at 3:32 pm #5093
Great thanks for the infoNovember 17, 2011 at 3:40 pm #5095AnonymousGuest
You bet! This forum is great for sharing info.November 17, 2011 at 5:09 pm #5098
Capmorgs wrote:quote :
I have not personally, but the subject has come up from time to time. Part of the drawback to aging a bone in sub-primal is the need to introduce some foreign material such as a paper towel to prevent the exposed bone from puncturing the Drybag. The other issue is cutting the chunk-o-cow with the bone in as most homeowners are not up to that task. It has also been pointed out that in the large commercial aging centers they leave the bone on during the aging to control the process so as to limit the trimming loss, but then saw the bone off. Hope this helps.
RonNovember 17, 2011 at 5:12 pm #5099
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