Wagyu Beef

[Dr. Frederick Howard]

Hi Ron,
It’s been awhile but I’ve been monitoring the site daily. I’ve gotten a hold of a couple of Snake River Farms Wagyu prime rib roasts (7lbs each) which have been wet aged (argh!) for 28 days. Can I dry age these the same as before? Each piece will go into separate bags of course. Should I go for 45 days, as I’ve done previously, or age for a shorter period? I’ve searched the site but haven’t run across any posts on Wagyu. BTW Snake River Farms had a two for one sale today and you know me, its just so hard walk away from a good deal.
Doc

[Ron Pratt]

Good hearing from you Doc! You’ve been MIA for so long I wondered if you were Ok!
I keep hearing the Snake River brand mentioned elsewhere so I’m going look in to it! This apparently isn’t your first buy from them so I assume you are a satisfied customer. As for aging these 28 day wet aged I personally would go 45 days Dry Aging them for melt in your mouth beef goodness. Keep us posted and check in from time to time! Ron

[Dr. Frederick Howard]

Ron, Thanks for your concern but I’ve been spending a lot of time in Uruguay and Hawaii. I haven’t ordered from SRF before, but this was a deal I couldn’t pass up. When its delivered I’ll post a picture and together we’ll decide if it can be dry bagged. I’m not sure because the pictures show a lot of trimming which doesn’t leave much of a fat cap. So we’ll see on Thursday or Friday.
Doc

[Dr. Frederick Howard]

Hi Ron,

Its taken me awhile to remember how to post photos. Anyway, please take a look at this hunk o cow. I believe there is sufficient fat cap with the exception of the lower left corner. Any thoughts? Maybe only go for about 35 days or so?

Doc

[Ron Pratt]

Doc,
THAT looks TERRIFIC!!! It’s easy to read your fortune…There are great steaks in your future!
Ron

[Dr. Frederick Howard]

Ron,

First picture out of the bag

I believe that this will do it. Any suggestions or comments are welcome as always. I’m going for 35 days, I have another in the freezer. If it looks good I may go for 45, but 35 seems to be reasonable for the first go round of Wagyu.

Doc

[Dr. Frederick Howard]

Ron,
Photos disappeared because I moved photos to a folder after I had posted. Hopefully these will remain intact.
Doc

[Dr. Frederick Howard]

7 Days in

Doc

[Ron Pratt]

Looking good, Doc! BTW as a side question…have you looked at UMAi Dry® Kickstarter offer? Ron

[Dr. Frederick Howard]

Ron,
Well I couldn’t wait the additional two days, but I think this will be a keeper. This right out of the Umai bag at 43 days.

This after is after I steaked them out. Interesting note, traditional Kobe’s fat will melt in your hand with just your body heat. I accidentally dropped a little of the timing and held it in my hand for a few moments. The trimming actually became soft and very pliant much like traditional Kobe. Snake River Farms is Kobe bred with Angus. I think that this will definitely be a keeper. I will try the very end piece and another 28-day wet aged piece to compare. I will sous vide, at 125 for maybe 90 minutes, place on the BGE for a couple minutes on each side to sear. Pictures to follow.

BTW, I have a whole Prime Rib Eye dry aging as we speak and I just received another Wagyu Prime Rib today. Think I’m gonna’ od on beef this summer.

Doc

[Ron Pratt]

Thanks, Doc! Guess I must have missed your phone invitation to enjoy one of those today when our electricity was off for 2 hours! I suppose you gave mine to some deserving neighbor instead…LOL
Ron

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