Dry Aging

Denbbq

Thanks to the very informative posts by RRP and st!ke on the dry aging process, I decided to give commando dry aging a try. I went to my local butcher to buy an entire rib eye suprimal. While telling him what I was going to do with it he volunteered to age it in his locker, cut it and wrap it, all for free. Rather than tie up my frig, I took him up in the offer and am anxiously awaiting the end of the 21 day drying period.

JerseyEgger

That's awesome!! I have yet to find what I would classify as a good butcher in NJ. I would drive quite a ways too. If anyone knows any, let me know. In the mean time I will wallow in jealousy at your kind butcher!

KenHawk

What a fantastic solution. I wouldn't have thought to ask. Very cool.

RRP

cool! hang on to that butcher!

Little Steven

Mike,

Great deal. I assume you paid for the pre aged weight?

Steve

Denbbq

L.M., I am paying for the pre aged weight but he is charging me $5 less per pound than the unaged single rib eye in the case which they claim is at the top of choice and I believe it because their meat is the best anywhere near me.

Humphrey Chimpden Earwicker

see if he'll go at least 28 days. 21 is a good, but it's just a start

Little Steven

That sounds great!

Steve

Denbbq

st!ke, He will let me leave it there any length of time I want. He originally tried to talk me into 14 days saying it was aged in the cryo package prior to reaching the store and i compromised on 21. I think I will have him hold it for another week. Thanks for the tip.

RRP

BTW Jeff, I chatted with Bobby-Q Saturday at Oswego and he said his best aged beef has been 62 days and he used a Drybag. Guess that might be a new goal for me though I loved the 45 day!