Ordered my bags and will be starting with Ribeye!

[Jon]

Hello everyone, been a long while since I joined back almost 4 years ago and it’s finally time to take this adventure into aging beef. My plan is to get a 12-16 lb rib eye for steaks and go 45 days with that while also aging a 3-4 bone prime rib for 38 days to do for New Years. 38 days will just have to do, poor planning on my part.. the new year is sneaking up fast.

I’ll be bagging on Wednesday (as long as my bags show up by then) and plan to take some pics to update the thread. I’ve read and read so many tips and tricks through out the years that I feel like this should be a piece of cake but I still plan to make some practice seals with the provided stuff that comes in the kit. I got. Wish me luck, I’ll update as soon as there’s an update.

Jon

[Jon]

Update!

Thank you UMAi, my bags showed up today and the meat is now in the bag. Both pieces were picked up from my local store at $7.99/ / lb are Angus Choice rib eye and the sub primal came in at 18.4 lbs and the piece for New Years is 7 lbs. Below are a few pics of everything and now the journey begins.

[Jim]

Hi Jon,

This is a perfect sealing job and a bone-in piece at that. You are going to love the results!

[Jon]

Thanks for the reply Jim.

I’m counting the days!

[Jon]

Hello UMAi,

Firstly, Happy Thanksgiving! Second, I have a question and hope someone can answer me real quick!

The sub primal bag seems like it didn’t get as good of a vacuum and is starting to develop a good size air pocket on the front where the bag comes together at the seal end. Should I be concerned about this and maybe try to reseal? I would understand if it was a couple weeks in but at only a few days I’m a bit concerned.

Another thing that may be a factor is that there was nothing to drain from the original package and the meat wasn’t very wet. It smelled great and beefy and seemed like a nice piece of beef, has anyone else run into this and is this a potential problem… maybe I should have asked this earlier? Maybe the reason I’m getting the air pocket is because it’s not bonded like it should have and it’s drying / shrinking a little earlier?

Thank you,

Jon

[Jon]

Went ahead and resealed with much better results. I’m much happier now with the vacuum, it worked better this time around because of the vacmouse position. Yeehaw

[Jon]

Today is the day that we cook up the 30 day prime rib. It went into the fridge at 7.2 lbs and now weighs in at 4.8 trimmed. I’ll update with pictures once it’s cooked and ready to plate. Merry Xmas and Happy Holidays.

[Thomas Willeford]

Looks Gorgeous!

[Jon]

Here’s the finished roast ready to serve. We used about 20 cloves of garlic (pressed) with home grown thyme and rosemary mixed into 4 sticks of room temp butter, coated entire roast. The meat between the bones was insanely flavorful and juicy as was the roast itself. Everyone said it was amazing and delicious and very tender. Flavor-wise at 30 days, I didn’t pick up any real signs of aging which was expected from all the reading up and research. The 45 day is where I’m hoping to get that real aged beef flavor profile that I’m craving.

[Author]

Posts