The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › meat aging locker is half full!!
- This topic has 9 replies, 4 voices, and was last updated 10 years, 5 months ago by marco villavicencio.
October 1, 2012 at 3:22 am #1458
Ok so i went a little nuts and bought some meat. I happen to have a thermostat left over from when i used to brew beer so it worked perfectly on the fridge in the garage.
The piece on the lower right is 16lb Costco Prime Ribeye Aging since 9/10. its looking perfect
The piece on the lower left is a restaurant depot prime ribeye 18lb. i cut it in half and bagged it in two pieces so i could age one 45 days the other 60 days. bagged it on 9/28
The piece on the top right is a Arrowhead beef pastured grass fed ribeye 11lbs. the cow was butchered fresh and packed on 9/26. its has less marbling than the costco or the restaurant depot prime but the color is amazing. but as expected the ribeye is much smaller ehrn compared to costco or restaurant depot. this is due to lack of corn/ grain feed and also lack of hormones used to raise this cow. im excited to see the taste difference…. bagged on 9/29
i cant wait to tast the difference of each of these steaks. all will be aged 45 days and some frozen to be tasted side by side. 45 pounds of meat in the “Meat Locker”. my buddys say im crazy for only buying ribeye but you know what its all i care to eat. now i have to find some bone in ribeye to age. anyone have a source i havnt seen any excepy arrowhead but at $17.00 a pound i dont think ill be buying anymore. especially when costco is awsome prime at 10.38 per pound!….October 1, 2012 at 3:27 am #6285
WOWSER, Marco, that is one nice looking stash! The first Costco in downstate Illinois is under construction. I just hope they carry prime cuts though I’ve been told not to hold my breath! Be sure to keep us posted with your aging results! RonOctober 1, 2012 at 5:57 am #6286Dr. Frederick HowardMember
Double Wow, Marco!! I’m going to Costco tomorrow and get me a Prime Ribeye to begin the dry aging process. I have one that’s wet-aging now. Most people in my family do not enjoy dry-aged so this one will be all mine. I to am an aficionado of RibEye, especially Costco’s Prime Ribeye – bought three last year and gave one to my son after we-aging for 42 days. So you aren’t the only one that has a “meat locker” – the only way to go! 45 days sounds about right as that’s about the mid-range foe David Burke’s Primehouse in Chicago. RD does have good prime but Costco’s cheaper and closer.
And Ron, Costco is actually selling more Prime than Choice so they will definitely have it in your store.
freddhOctober 1, 2012 at 6:52 am #6287Mike EaketMember
Nice looking beef and great job on sealing the bags. Look forward to following this post
MikeOctober 1, 2012 at 7:18 am #6288quote freddh” post=3007:.
…And Ron, Costco is actually selling more Prime than Choice so they will definitely have it in your store.
Doc – I sure hope you are correct…but down here in our Peoria SMSA of 325,000 population even our good packing houses and GOOD butcher shops offer NO prime! The best one of them called Pottstown’s Deli and Meats sells what they call “Premium Choice” AND for a premium price I might add!
RonOctober 9, 2012 at 9:48 pm #6311
ok so my dad leaves tomorrow for two months and he wants to try some aged beef before he goes. this puts me at 30 days so im going to pull it out and cook some. ill let the rest of it go 45 and 60 days.
one question i had was . can you eat an end piece of the ribeye without cutting off the bark. basically just cut of the end 1 1/4″ think and throw it on the grill or will it be to intense flavor? im all for the beef jerky flavoring that people have stated the rind has… let me know.October 9, 2012 at 10:13 pm #6312
Marco – yes you can, but that “heel end” as I call it will be pretty tough. You might want to trim the really hard layer a tad. Even if you decide it is too intense and too tough while enjoying your hot steak here’s my suggestion. Trim it after cooking and enjoy it cold like jerky the next day. RonOctober 10, 2012 at 7:05 pm #6316
Alright gentlemen here is a pic of the steak after 31 days. i had to cut her open early since my dad leave tomorrow and hes been dying to try it. it really exceeded our expectations. i barely trimmed off any of the bark and it was perfect. if you dont like it trim it after its cooked. i think cooking it with more rind on imparted a great taste to the interior meat and it was just amazing.
one question i have is the remaining half piece of primal unsliced will it be ok in the fridge till friday for cooking or should i slice the rest up vacuum seal and put away till next use which is friday???October 10, 2012 at 8:27 pm #6317
Glad to hear you both enjoyed your efforts! Isn’t it amazing how much better dry aged beef tastes – let alone the cost savings whereby you didn’t have to pay some company to do it for you! As for leaving it in the frig until Friday – meaning just 2 days you’ll be fine – but I would protect the bare meat if it were me if nothing else with Saran Wrap or a simple food safe plastic bag. RonOctober 10, 2012 at 8:35 pm #6318
again thank you for the information. ill syran wrap it any left overs on friday i will vacuum seal and freeze
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.