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June 16, 2011 at 10:14 pm #1254
I decided to jump into this head first and try to dry age a 19.5 pound choice rib roast and a 13 pound choice sirloin for first attempt. My ribroast seems to be looking ok but the sirloin color is dark in comparison. I can definately smell the beef in the fridge. it doesnt smell bad like it is rotting but was wondering if the smell is a normal part of aging. it has been in for 5 days now. Also what if the vacumme isnt the greatest. i didnt lose the vac but some areas didnt adhear as well as i wanted especially on the rib. but the rib still looks like it is doing well.
ThanksJune 17, 2011 at 1:59 am #4786
Welcome aboard, Scott!
What you asked without much discussion of the variables makes answering a random shot in the dark. Tell us more like what your unit is you are aging it in for instance and did you have a good seal and vacuum from the beginning. Basically it’s unusual that you would be smelling something funny unless your temp isn’t right or something else in that refrig is “off” not the new meat.June 17, 2011 at 2:24 am #4787
I did/do have a good seal on the sirloin and still do. my fridge keeps a steady 34-36 degrees. im trying to figure out how to upload pictures so you can see what the bag look like on but cutsJune 17, 2011 at 2:36 am #4788June 17, 2011 at 2:39 am #4789June 17, 2011 at 2:41 am #4790
Let me know what other info you may need
Also I can send you my HD pics for a better look if you want. just need an email address if you do that. Thanks for the helpJune 17, 2011 at 1:52 pm #4791
I think you are fine. What I see is the sirloin has more exposed meat vs fat layer and therefore it has started to darken faster. The key is getting the bag to form the bond to the sub-primal. It does not have to be perfect, OTOH I personally don’t recommend handling the bagged meat during the aging do as to not disturb that critical bonding. BTW you may have noticed for your sake I removed your email address.
Relax and keep us posted on the results!
RonJune 17, 2011 at 8:14 pm #4792
I appreciate all the help RRP. As for the primals, I dont remmove them from the racks they will sit there untouched till ready to come out. Which brings me to my next question of how long to leave each piece in the fridge to dry age. Im gonna do 28 days for the prime rib unless since it is a choice cut you think it should be in longer. As for the sirloin, I want a tender one, so whats a good amount of time for that to be in the fridge, im a patient man so I dont care how long I have to dry age them. Keep in mind that the sirloin is also a choice. I dont know if it matters but they both are 100% angus primals. Any input would be greatly appreciated.
ThanksJune 17, 2011 at 9:12 pm #4793
The most common rule of thumb floated here is a minimum of 21 days for New York strips and 28 for rib eyes. I would treat that sirloin to a 28 day aging myself. Now OTOH my personal preference has been to go at least 28 for New Yorks and 45 for rib eyes – but that’s the taste my wife and I have come to expect. The most important persons to please are you and your family – not what I like!June 19, 2011 at 1:49 pm #4795
I’m on day 22 for my Prime strip and Prime Sirloin. A week from monday, it’ll be 30 days and that’ll be when I trim. (out of town next weekend). Also, this is the first run with my Johnson Controls refrigerator control. That thing has purred at 35-36f constantly !!.. They are both looking good. I did move them a couple of times, to make sure it was getting good airflow evenly.
Getting anxious !June 22, 2011 at 2:16 am #4797
So as for the sirloin, has anyone aged a sirloin so it was tender? if so how long did you age it. I’ve decided to keep my rib roast in for no less than 28 days (thanks RRP for the advice), my next one i will most likely go to 45 days. but since im at day 10 I still have some waiting to do on both.June 22, 2011 at 1:56 pm #4799
I’ve aged one at 21 days and it wasn’t tender. I have another one, which I will cut into next monday, June 27. That will make it 30 days at that time. I’ll let you know about the tenderness.. (USDA Prime whole sirloin)June 22, 2011 at 7:06 pm #4800
That would be great I will be very interested in the 30 day result. I have a choice cut, so I probably would go a little longer than what you do with your prime cut.July 4, 2011 at 4:42 pm #4830
Hey Podge I was curious on how your sirloin turned out. Was it tender? My sirloin will be at 28 days next saturday (as with my prime rib roast).July 4, 2011 at 4:45 pm #4831
I have a thread a few posts down on the main page, but here it is cut-n-pasted.
At the request of Nevar, and anyone else interested, I’ve just ate the first steak from the 28 day sirloin.
This is my second whole Prime sirloin. The first one, I went 21 days with. The beefiness was great, but still just as tough as it probably was on day one. RRP had suggested I should have waited another week. Soooo… I went to Costco, and bought another.
This time, waited an extra week. The taste was still the same at 21 days but the tenderness was much improved !.. Not great, and not at it’s full potential I think, but better !.. I’d say it was more tender than an off-the-shelf NY Strip at the local grocery.
Next time, I’m shooting for more than 28 days. Leaning towards 42 for a sirloin.
(as another note, I did trim up a USDA Prime Strip too. Also, 28 days. Seemed to be a lot of loss, since it was rather thin to begin with. After the Sirloin test, I may stick to just that for awhile)
Anyway, I hope my findings help some !
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