April 12, 2015 at 2:44 am #2246
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.
DocApril 12, 2015 at 4:20 pm #9123
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! RonApril 14, 2015 at 4:01 am #9129
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.
DocApril 26, 2015 at 1:49 am #9163April 26, 2015 at 4:13 pm #9164
THAT looks TERRIFIC!!! It’s easy to read your fortune…There are great steaks in your future!
RonApril 29, 2015 at 8:16 pm #9174April 30, 2015 at 2:35 am #9177
Photos disappeared because I moved photos to a folder after I had posted. Hopefully these will remain intact.
DocMay 5, 2015 at 8:22 pm #9198May 6, 2015 at 10:40 pm #9201
Looking good, Doc! BTW as a side question…have you looked at UMAi Dry® Kickstarter offer? RonJune 11, 2015 at 11:40 pm #9259
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.
DocJune 12, 2015 at 2:11 am #9262
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
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