April 28, 2013 at 11:46 am #1603
Went past Costco the other day and picked up a cryovac bag of USDA Prime Tri Tip. wasn’t looking for any cow whatsoever, but it was in a case right at the entrance with a meat cutter there to explain. I’m a meat junkie I suppose, but the price($4.29/lb)was right and I thought of dry bagging. However I’ve looked on this site but found no recommendations nor experiences. I went to another site and they actually used the Umai dry bags and were satisfied withe results. They went 32 and 40 days which I thought might a little excessive – I was thinking 28 days. I’m also thinking of running them for 21 days, try one and take it from there. Any thoughts? http://www.barbecueaddict.com/?p=288 BTW, the Prime Rib Eye is down to $4.49/lb. Just didn’t have enough room in the fridge, otherwise I would have picked up a piece.
Bag Lady (Thea),
Any thoughts? I’m thinking of using a Dinner Party Bag for each roast, about 2.5 – 3 lbs.April 28, 2013 at 11:15 pm #6936
Doc, man-o-man am I jealous of all the prime meat Costco seems to be taunting you with PLUS at THOSE prices! You must be living right! :laugh:
While I don’t recall anyone posting of aging a tri-tip it could also be that many people do not even know what a true tr-tip is outside of the West coast where it is popular. Besides as I have always heard there is only one tri-tip per cow so it is seldom a cut seen in grocery stores.
Personally I see no reason not to age one except perhaps for the sake of trimming loss. As for length of time to age that, my friend, is up to your taste buds!
RonApril 29, 2013 at 1:15 am #6937
Yeah they’re killing me, but I just can’t pass up a good deal. This week I have to go back, and if the price is still down, I’ll pickup another Prime Rib Eye (can’t have too much steak on hand).
You’re probably right about theTri-Tip, this is the first time I’ve seen that in Costco. And the name originated, or became popular, in Santa Maria CA. In fact there is a bar-b-q technique and grill named for this town/city. The 32 days and the resultant loss is what bothered me initially because these roasts only run about 2.5 – 3 lbs. Now I’m going the individually dry bag the whole bunch. Let them age for 21 days, open one, and check for flavor and loss. That’ll provide me with a baseline.
The tenderloin bags should do the trick as each piece is about 6″ X 10″ and should fit quite nicely. I will keep the Forum apprised of my progress along with pictures.April 29, 2013 at 1:48 am #6939
Just for clarification for future readers of this thread, you do mean aging each individually in their own bag and not as a group…right? If you were to combine more than one you run the risk of bacterial growth where the two meats touched.
BTW I do have a Santa Maria Tri-Tip recipe or two and have introduced the dish to people back here in the flatlands of Illinois in some of my advanced BGE cooking classes that I teach. RonApril 29, 2013 at 1:58 am #6940
Yes it will require 6 bags. A typo, sorry. You rock!!
DocApril 30, 2013 at 6:40 pm #6953AnonymousGuest
because of th small size, i wonder if a shorter aging and no trimming may be in order like the Tenderloin strategy? We cook a tri tip about once every 6 weeks.April 30, 2013 at 7:32 pm #6954
Do you dry age? If so, how long? Since I have 6 pieces, it affords me the luxury of aging for various lengths.
DocMay 1, 2013 at 8:55 am #6958AnonymousGuest
I haven’t dry aged the tri tip because of it being such a thin cut. After recently dry aging tenderloin for a short period of time with good results, I thought that may be an option on the tri tip.May 1, 2013 at 10:20 am #6959
Thanks, just read your post on tenderloin. I think that I will wet age for 42 days, followed by a 4 day dry age. I’ll post the results and pictures for review.
DocMay 1, 2013 at 8:20 pm #6960
Suit yourself, Doc, but don’t expect much from just 4 days in the Drybag other than wasting a bag. RonMay 2, 2013 at 1:09 am #6961
After sleeping on this, I’ve come to the conclusion that my first plan was the correct one. I will dry bag each roast for 21 days, open one, trim it and cook it. If I’m satisfied with 21 days, I’ll process and vacuum seal the rest. If not, I’ll let go for an additional 7 days and repeat. Then test again. I will take photos and post when the process is complete, this will give both the Forum and myself a baseline from which to work with dry aging Tri-Tips. As I’ve stated before, this Forum rocks! Sometimes we get too much information which can cloud the original issue.
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