The start of my first effort using the Drybags

[Scott Mark]

OTOH – On The Other Hand

[Ron Pratt]

Thanks, Scott. BTW you haven’t posted anything lately about your big feasts with friends. Been busy and traveling, maybe?

[Tony Erne]

Thanks was really racking the brain but was too stumped, reads simple now. OTOH, I have the first primal (fat area) turning what looks gray. Is it a bad sign or normal? Not all over but in a few spots. Going on day 19 and wondering if I should pull it and eat it. Might be the gage for the next one in the box.

[Ron Pratt]

that is very normal for the fat to turn that way – you’ll be just fine! Ron

[Tony Erne]

Decided to try my dry aged beef at day 24 since it was the first time for me, needed to see how 3+ weeks would taste. The Total weight loss was 3.040 lbs The flavor of the meat was balanced and tasted more refined, I like it.

[Ron Pratt]

Looks like a success story to me! One minor correction though your weigh loss was something more than the 3.04 pounds…that was the weight of your trimming loss. Did you happen to weigh it before trimming? My experience is 20 to 24% weight loss is normal…and all that was tasteless water, thus the more concentrated beef taste. Ron

[Tony Erne]

Is the forum only showing water loss without the meat loss?

Oh Well maybe next time .

I did realize the incorrect weight after posting the pictures. The weight of the trimmings is the dried meat loss. The water loss is a completely different measurement.

The loss of water from the meat will show X-amount and once trimmed will show an additional meat weight loss.

What I really needed to do was weight the meat before the water loss, after the water loss.

Add the water loss and meat loss for X-total. I suspect the total weight loss will be a lot higher than 20-24% when combining, before, after and actually true weight of the meat to plate.

Wet weight of meat= 13.93lbs

Dried meat trimmings= 3.040lbs

Total weight of dried meat loss vs.wet meat = 21%

Add the water weight loss % = ?

Total amount weight loss start to finish = ?

Has anyone posted the complete data?

[Ron Pratt]

Tony, I don’t think there has been any standard posted here, but my way of thinking is the water weight loss is a better uniform measurement for all here. Reason is the amount of trimming is a personal thing. Some people will age their meat for 30, 45, 60 days or longer and yet take their knife and trim away all that tasty part to get back to what I call grocery store red!!! OTOH as I have challenged folks from the beginning just try one steak without trimming more than the outer, most hard waxy like layer. You might be surprised to find how tasty and rich that brown layer of truly aged beef tastes after grilling it! It may be an acquired taste, but if you love it like I do then you’ll understand why I personally shake my head at grocery store red. Ron

[Tony Erne]

Dry aging has a direction for sure and I agree its a matter of taste. Just learning my taste, so far I found the meat to be a balanced beef flavor. The Ribeye was only 24 days old and the NY will be (hopefully) at least 10 days older. I do find I like the beef. The meat cooks and browns nicely, has a nice color at med-rare and a nice color at med-well. I found the texture to be mildly balanced so the extra days folks talk about may give a softer mouth feel. I also found the steak doesn’t lose the water like a wet age beef during the cooking and rest period.

My taste for Dry aged Beef, I will continue to dry age beef for the rest of my life, I like it.

Thx for the comments Ron

[Ron Pratt]

Tony, PLEASE don’t think I am picking on you – OK? But you only aged a thick rib eye for 24 days but say you will let a thin strip age for 34 days. With my experience that strip will be extremely dry and the trimming loss considerable! I just want to help. Ron

[Tony Erne]

Do you get alot of people saying you pick on them :woohoo: don’t know why you think that. As for the 24 days I wanted to taste a dry age at 21 days but couldn’t get it cut up soon enough. Its all good.

The reseach I’ve found (other than this website forum) has different views on the 5 w’s of the dry age process. I get it, I’m learning, I’m gathering data from this site as well. You’re a great help and if I like what you have to say I will use it and if not I won’t. No big deal.

I haven’t came close to learning enough, but I have so far learn enough to eat dry aged beef. So far so good.

As for the NY loin, it may be a tad bit lighter but looks thicker in the wet stage than the ribeye I just finish. So as to weight loss being more or less really isn’t the point as I see it. I see a different cut of meat with a different flavor profile after the dry age process. As Mr. brown is so fond of saying “it’s a matter of taste” or good eats 🙂 or something to that effect.

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