Strip Loin

[Burton Wood]

I found a good deal on prime grade strip loins. I ordered one. Going to dry age either tomorrow or Sunday. Any suggestions or differences than a ribeye loin? I am in the process of doing a ribeye loin for 45 days

[Ron Pratt]

Burton, just like I responded to you over in the “green room”

How large is it? Considering the cut then yes a strip loin which is thinner takes less time and over drying it doesn’t work for folks who haven’t learned the wonderful taste of dry aging and the trimming loss it entails for MOST people. OTOH a rib eye is much thicker and of course if it is bone in then even more time can be your goal.

Personally I like my strip loins 35 days…but that’s just me!

[Burton Wood]

10.60 lbs. i am going to age it Sunday night. How long would you suggest aging?

[Ron Pratt]

That’s approx the size of all the strip loins I have ever aged. What I keep track of is the number of days and the percentage of weight loss before trimming. The shortest I ever did was 21 days and that loss was 18%. After that all of my 35 and 45 day were all identical 21.4% losses! To me that must mean that is all the moisture a strip loin is going to give up! Meanwhile though between the 35 and 45 the meat itself has become more tender by natural dry aging. Ron

[Burton Wood]

I will do 45 days. Thanks for the tip!!

[Burton Wood]

Cryovaced the strip loin today. Waiting for 45 days now. Happy Easter!!

[Ron Pratt]

Burton…
Correction needed here…OK? A UMAi Dry® is NOT a “cryovac” bag! NOT even close to it!

Like I also suggested over in the green room a few minutes ago –

Good! Now please follow my common sense suggestion…put that bagged meat on a wire rack at the bottom of your refrig and don’t pull it out again until you are ready to cut it! Over the next week to 10 days that bag will become a new skin on the meat and properly release moisture. And keep SWMBO at ease about “that big ol’ chunk of meat rotting away” in HER refrig! Handling only raises the risk of breaking that bond or if handled roughly even tearing the bag. BTW I have a 18.5 pound ribeye now at day 28 headed for a 45 day run. The due date of April 22 isn’t any thing special – I’m just aging this one to replinish my dry aged steak inventory in the freezer! Inventory takes management planning LOL

Ron

[Burton Wood]

I switched the racks this morning. I put the rib eye on another rack and the strip on the bigger rack. The seal seemed a little loose. But not a lot. How should I judge the seal and when to re seal etc? I may be over thinking it.

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