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April 11, 2015 at 5:04 pm #2245
I just purchased a 7-Bone rib Roast at a local Butcher. The roast did not come sealed in a bag, it was actually in the meat locker loosely cover with a plastic bag waiting to be cut into steaks..so it is on it’s way to aging now.
My question is this, should I trim some of the minor “bark” off before sealing it up in a Dry Bag, or should I just put it in the bag as is? There is very little moisture on the roast.April 11, 2015 at 8:02 pm #9119
This question clearly is a quandary! Since it had already been removed from the cryovac I just imagine that butcher took it to his sink and washed it with water before placing it in his showcase. That also means there is a chance of airborne bacteria has already landed on the meat. I would NOT trim any of the present bark! Additionally without any surface moisture on the meat before bagging it – then if it was me I would carefully rinse it under a running cold water faucet. Then without drying it go ahead and place it in my UMAiDry® bag and seal it. Good luck! RonApril 11, 2015 at 8:39 pm #9120
TY, that is exactly what I was thinking…..April 12, 2015 at 1:36 pm #9121
Things went very well….I briefly rinsed the roast, and then sealed it up in a Dry Bag. I got a beautiful seal.
Only time will tell, but I think it will turn out just fine, I’m going to let it age for 45 days. Originally I was going to go for 60 days, but since it has some drying time already I’ll shorten my drying time.
Next one I will go 60 days!
Here a few pictures before going into the Dry bag, and two after it was sealed…April 12, 2015 at 4:14 pm #9122
A+ for that sealing job!!! RonApril 18, 2015 at 10:00 am #9141
Well despite the great initial seal….I’m afraid the pre aging that was done to this great piece of meat may be my downfall. I am noticing quite a few areas where the bond may not be taking hold.
Not going to do anything drastic yet….I still have over 85% contact. It hasn’t been touched or moved since being sealed, I will keep an eye on it, and will trim and cut into steaks if it looks as though there may be a bigger problem.
I purchased a new Rib Roast that had no aging other than time spent in the cryopak. No such thing as to many steaks.April 18, 2015 at 2:24 pm #9142
You’ll be OK! 85% is FINE!!! RonApril 27, 2015 at 9:12 pm #9167
Well I had to pull the first rib roast….the bag just kept letting go. I would not recommend trying to age a primal that has already had some aging at the Butchers.
The good news is I am estimating that this roast had approximately 3-4 weeks of aging…I’m guessing at the time in the Butchers case and my two weeks. It was fantastic! I took the first two bones from the chuck end and all the trimmings and ground that into Burger….WOW! The best burgers I think I’ve ever made.
The steak I had for dinner Friday evening was one of the best I’ve cooked in a long time.
I am really looking forward to trying my second rib roast after the 60 days……that one was originally cryovak’d and is looking beautiful in the dry bag…so is the Strip Loin I started with the first rib roast.
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