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Dry Aging Complete
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BOWHUNR
Posts: 1,487
The roast was a prime grade, seven bone ribeye weighing 21.7 lbs. at the time of purchase. I wet aged it for 30 days and then removed it and placed it in the Umai bag for 45 days. Due to our cold temps I had to move the roast to the refrigerator in our heated shop. It was too cold in our garage fridge at home for the fridge to cycle enough.
After pulling it out of the bag today it weighed 19.0 lbs., for a loss of 2.7 lbs. Here it is right out of the bag.
Meat side.
Bone Side.
Both ends had some mold.
The finished product.
Copenhagen for size reference only, not rub.
I took some of the good trimmings and seared them off on our shop grill. We all agreed that it was well worth the wait. It was extremely tender with a smack you upside the tastebud beefy flavor. Total cost per pound after aging and trim loss was $13.76 per pound. That would put each two pound steak in the $28.00 a piece range. A steak like that would be at least 2x that in an upscale steak house. Will I be doing it again? You bet I will!!
Mike
After pulling it out of the bag today it weighed 19.0 lbs., for a loss of 2.7 lbs. Here it is right out of the bag.
Meat side.
Bone Side.
Both ends had some mold.
The finished product.
Copenhagen for size reference only, not rub.
I took some of the good trimmings and seared them off on our shop grill. We all agreed that it was well worth the wait. It was extremely tender with a smack you upside the tastebud beefy flavor. Total cost per pound after aging and trim loss was $13.76 per pound. That would put each two pound steak in the $28.00 a piece range. A steak like that would be at least 2x that in an upscale steak house. Will I be doing it again? You bet I will!!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE
Comments
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Sorry. Been a while since I've posted. What has changed with photos? I used to just copy the direct link from Photobucket and paste.
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Looks like a winner! I have a 18 pound rib eye starting a 45 day journey today in a UMAi Dry® bag myself.
BTW here's your picture!
Re-gasketing America one yard at a time. -
Ron, What am I doing wrong? I have several more to post.
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Using PhotoBucket then select the line that is labeled Direct. Copy and then paste it on the forum after you click on the black icon that looks like a page of paper with a corner folded over. You paste down at the bottom.BOWHUNR said:Ron, What am I doing wrong? I have several more to post.Re-gasketing America one yard at a time. -
I swear that's what I did. I'll try again. Thanks.
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Umai aged BOWHUNR?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Sorry guys. Never had this problem with Photobucket before. I think I've got it now.
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Yep the new improved format isBOWHUNR said:Sorry guys. Never had this problem with Photobucket before. I think I've got it now.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Seared on cast iron on the mini.
Then moved to a raised grid on the small at 375* with a few Jack Daniels Chips.
A little rest.
And go time.
Sorry about the poor plated picture, but by this point I couldn't wait any longer!!
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Mike! I just took a bite outta my phone! Dayumn man!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
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Holy Shiznit!!!
One of the prettiest steaks I've seen
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
BEAUTIFUL! Simply BEAUTIFUL! Trust me you could not buy that dry aged meat for any $13.76 a pound at any butcher shop! That's why dry aging at home is like starting a new savings account with money not spent!Re-gasketing America one yard at a time.
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Would someone mind explaining the trimming process when it's time to trim? Would like to try this but have never attempted. Thank youBrandon, MS
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After dry aging the sub-primal has a leather like tough exterior that typically is about 1/4" thick. Some dry aging aficionados actually love this and leave it on but it is an acquired taste. I personally prefer to steak out my meat and then trim each steak individually. With boneless cuts such as rib eye then there is less waste that way than trimming the whole piece first.Re-gasketing America one yard at a time.
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Very nice!! Getting ready to head into town and pickup my first sub-primal. I will feel very good if I can get close to the results that you have been able to muster.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
Thanks guys. I just realized I didn't post the final weight after trimming which was 13.7 pounds, for a total overall loss of exactly eight pounds.
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
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Holy crap mike. That looks awesome. I gotta do this ASAP.Keepin' It Weird in The ATX FBTX
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Looks great! I have a question......When you do this for 45 days and then cut into steaks, can you then freeze these steaks? Or do you lose flavor or anything if you freeze them?
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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-cut Rib-eye Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Sure you can freeze them without any loss of flavor! I have a fourth of an upright freezer full of various dry aged steaks!EGGjlmh said:Looks great! I have a question......When you do this for 45 days and then cut into steaks, can you then freeze these steaks? Or do you lose flavor or anything if you freeze them?Re-gasketing America one yard at a time. -
RRP said:
Sure you can freeze them without any loss of flavor! I have a fourth of an upright freezer full of various dry aged steaks!EGGjlmh said:Looks great! I have a question......When you do this for 45 days and then cut into steaks, can you then freeze these steaks? Or do you lose flavor or anything if you freeze them?Wow, I think I am heading over to Dunlap for dinner! Thanks again for the fast service for my rutland.1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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Wicked! I too have a sub-primal ribeye doing the UMAi 42 day journey. Can't wait.
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I've been in the 'not doing dry age, no way' group but this cook has made me take a serious second thought to doing this. It seems like there is so much that could go wrong but your cook, WOW!
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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Mercy!Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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I didn't really think about it, but now that you mention it, it did cook surprisingly fast for a two pound steak. I take it that is your experience as well? Do you think it's because of the water weight loss? I'm a mere rookie at this so I don't know the science behind it. I can tell you one thing for sure though. I'll be starting another one soon!Little Steven said:Awesome Mike! Notice how fast they cook?
Mike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
Your are my hero!!!!!!!!!!!LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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