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February 20, 2012 at 10:26 pm #1370
Seems hard to believe this 15 pound rib eye sub primal has been lurking in the bottom of my refrig for 45 days now of this new year.
The weight loss due to aging only was 21.8% which is slightly more than norm for me, but still near all my other experiences.
I cut it according to my plan to yield 2 chunks of 2+ pounds each which Pat and I share calling it a prime rib. I also got 2 nice steaks each over a pound and then I cut the rest into 1/2″ sandwich rib eyes that I serve open faced on a bed of buttered toast.
One thing that amazed me was in cutting the meat I ended up with some slivers of raw red beef that just begged me to try raw. Honestly – that meat melted in my mouth like butter – boy was it tender!February 20, 2012 at 11:15 pm #5665Steven AlmasMember
Looks sweet. Those are going to be some nice sammies. My mouth is already watering.February 20, 2012 at 11:39 pm #5666CharlieMember
Wow, looks like you have not trimmed yet.
p.s. Will be testing my mouse on Tuesday or Wednesday I’ve been slammed with work and other commitments.February 20, 2012 at 11:46 pm #5667
Clam Digger wrote:quote :
As of those pictures the answer is no, but since then yes – in fact I hand trimmed each one individually. In the past I have tried to trim the whole primal before slicing and that didn’t seem to satisfy me. I should have added though that I trimmed off 1.5 pounds of excessive fat before I even bagged it for aging.February 21, 2012 at 4:08 am #5668
our eyes are still rolled back into our heads! We both were so mesmerized that I didn’t even LOOK for the camera to capture our meal to share with all tonight! You’re just going to have to trust us…that meal tonight ROCKED!!! 45 day aged rib eye, half inch steaks laid on top of buttered wheat toast after a dusting of garlic salt and freshly ground pepper is to DIE FOR!!! And you know what?…since this meal is so thin we just called it a “simple” week night meal! heheheheFebruary 21, 2012 at 4:43 am #5669Scott MarkMember
RRP wrote:quote :
I’ve been looking into techniques for cutting down sub-primals, and a running theme is “don’t trim (certain parts of) the fat until you cut into steaks. It seems that cutting the aging trim off might follow the same wisdom, so I’m going to try that next time.February 21, 2012 at 1:19 pm #5670
I understand leaving the fat on to control the water loss as well as helping to minimize the ultimate loss of meat due to trimming. My point is each sub-primal should be examined for excessive exterior fat which I think of as hindrance to the aging. BTW I finally asked the meat guy what 2″ LIP meant on each rib eye package – his candid reply was 2″ of untrimmed fat! Most of that waste is what I trimmed off before aging.
BTW toasty – while I have your attention – what has been your experience and opinion on aging a sirloin which I am doing soon. It appears there is far more bulk to that meat so I wonder if it needs more time to age. Thanks!February 21, 2012 at 3:24 pm #5671Scott MarkMember
As for the trimming — I should have been more clear. The point was to cut into steaks, then immediately trim according to each steak’s contour, rather than to try and trim the entire subprimal and then cut into steaks. I think the goal is to do more precise trimming.
As for the sirloin — I’m probably getting repetitive, but I’ll put all the information here.
Into drybag and fridge Nov 23, 14.78 lbs, $6.79/lb from Pick and Save
Came out Dec 29. And I don’t have the aged weight with me.
I put it in sous vide at 133 but I have no recollection how long I held it at that temperature. I bet I’ve got some notes that I can find. I’m thinking that I trimmed the whole thing, and we had some for supper that night, and the rest went into sous vide Dec 31 for the New Year’s Eve party.
We gut it into large chunks – cubes. It got char-crusted one side of six, then sliced and served. Folks said it was the best beef they remembered and while that might have been generous, it was pretty darn good. Like prime rib but stronger flavor from the sirloin.February 21, 2012 at 9:40 pm #5678
toasty wrote:quote :
We are saying the same thing – I just used fewer words when I had said:
in fact I hand trimmed each one individually. In the past I have tried to trim the whole primal before slicing and that didn’t seem to satisfy me.
Anyway – jumping to today’s sirloin that had a fat cap that looked like this:
When I unwrapped it I found that fat cap was thumbnail hard and 1/2″ thick. So I decided to trim at least the outer layer off leaving what I believe to be still protective, but an easier layer for moisture to leave in the aging process – guess we’ll see in several weeks!
February 26, 2012 at 8:13 pm #5702
Last night was time to enjoy the second meal from that piece of beef. This time it was the 2 pound end cut. I had hot tubbed it for 75 minutes to an internal of 96° before hitting the egg at 300° for the roasting stage. Unfortunately right after I went out to remove the pan to go from indirect roasting to the final high temp direct sear the phone rang. It was a call Pat had to take. I had forgotten to take my Thermapen and ran back inside to get it. By then it was higher internal temp than I wanted and it looked like this:
By time Pat was off the phone I cut it open to reveal this:
The meat was tender and tasty, but too well done to my liking! Next time the phone goes unanswered!!! 🙁February 27, 2012 at 11:25 pm #5714BarryMember
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