October 28, 2012 at 11:51 pm #1476
Since tenderloin has very little, if any, fat, how much difference is there between choice and prime?October 29, 2012 at 12:01 am #6358
IMHO very very little and I doubt most of our palates are sophisticated enough to distinguish the difference. BTW I would not try to dry age a tenderloin!October 29, 2012 at 12:08 am #6359
Thanks. The reason I asked is because they sell a bag for tenderloins; an 8″x18″.October 29, 2012 at 12:17 am #6360
LOL – touche’ – because elsewhere it says:
What cuts do you recommend dry aging?
In general, dry aging is done with the following subprimal cuts: strip loin (New York Strip), boneless ribeye (ribeye) and top butt (sirloin). These are steak cuts that age well and improve significantly in flavor and texture with dry aging. We recommend strongly against aging tenderloin for the traditional 14, 21, or 28 days. You can age other cuts to deepen their flavor, but we have not found that other cuts improve in texture significantly with dry aging.
One more important factor is the fat content of your meat. It is best to procure a subprimal that has a good fat cap or a lovely ribbon of fat in the “eye” as this aging fat is what imparts the umami, that indescribable particular flavor/aroma to dry aged meat.October 29, 2012 at 12:37 am #6361
That makes sense. You can probably tell I’m new at this. I grill at least one a week and am proud of how my steaks come out. Whenever possible I buy prime steaks and the thought of making the kind of improvement in the meat that I’m reading about here really has me excited. For my first piece of meat to age, what would you suggest?October 29, 2012 at 12:52 am #6362
For your first attempt I’d suggest a tasty rib eye primal will give you the most obvious tasty dry aged sensation for the time commitment of at least say 28 days. OTOH a New York loin strip for 21 days also works fine. RonOctober 29, 2012 at 1:20 am #6363
Thanks. I’ve got both a Sams and Costco nearby so I’ll go see what’s available. Once I get started I’ll post some pictures and the results. Thanks for all your help.
RobbieOctober 29, 2012 at 2:17 am #6365
Typically I buy my sub-primals at SAMS though come next March we too will finally have a Costco in our community. What I like to do is go to SAMS like on a Monday or Tuesday when they have replenished their meat cases from the weekend. Most times there will be a couple dozen or so cryovac packages to sort through. I like to look at both ends to get some idea of the internal marbling in each piece. I’ll even start out selecting a good one and then keep selecting and after getting 4 or 5 in my cart I’ll pick one out of the bunch and buy it. Good luck!
RonOctober 29, 2012 at 2:43 am #6366
That’s what I’ll do.
RobbieOctober 30, 2012 at 1:47 am #6370
Just picked up a 16 lb.choice Angus rib-eye from Sams for $6.95 lb. Seemed cheap to me. It’s 18″ long and 22″ around. I think I’ll use a large bag (16×24) just to be sure. I haven’t unpacked it yet but it seems to have a lot of fat on it. Should I trim some off or wait till after it’s aged?
robbieOctober 30, 2012 at 2:26 am #6371
Personally I always trim off the excessive fat on a primal before aging – just don’t get carried away though as you do want to have a thick enough layer so after aging you can trim the “kinda ugly” top layer off and still have a tasty layer on those rib eye steaks. Remember the saying of “know fat, know taste but no fat, no taste”! RonNovember 6, 2012 at 6:55 pm #6392
I drybaged my ribeye on the 3rd and didn’t get a perfect vacuum seal, but close. I’ve got the starting weight and will keep track of the weight as it ages. It has already started to turn darker. I’ll get a weight this Saturday then I’m off to Colorado for about 9 days. I’ll stay in touch.
RobbieDecember 4, 2012 at 9:49 am #6432
Well, its been 32 days now and my rib eye is doing great! It’s still sealed tight and has kinda a nutty smell. What do you think is the best optimum length of time for aging?
Here is my weight loss:
10-11-12 cryovac sealed
11-2-12 into drybag 14lbs. 15 oz
11-6-12 14lbs 5oz.
11-16-12 13lbs. 13oz
11-20-12 12lbs. 15oz.
12-3-12 12lbs. 4oz.
I have pictures but don’t know how to attach them.December 4, 2012 at 10:09 am #6433
Unless I did the math wrong you have already lost 22% of the weight in a short time by comparison. I really wonder why you keep risking handling the meat that way! Didn’t your Momma say…oh never mind :laugh: …I just am a fan of sealing the meat and leaving it alone!
Suit yourself how much longer you age your meat, but in all honesty I wonder if you have already punctured your bag as I have gone 60 days and only hit 22%.December 4, 2012 at 10:33 am #6434
Ron, I have glass shelves in my refrigerator so I took a metal rack from my smoker and put the meat on it. I rested the metal rack on 2 2×2’s. I can weight the meat without taking it off the rack so it’s never been handled. The bag is still sealed. I remember you saying you didn’t go by the weight loss but if you think it is drying out too much I won’t leave it in as long as I was planning. It’s in a working refrigerator so maybe the humidity is lower. Any thoughts?
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.