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Aged Beef
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Marc from IL
Posts: 499
Ok, It's been 20 days that this ribeye as been aging in a bag.
Out of the bag.
Seven steaks
2 trimed up for tonights dinner
Out of the bag.
Seven steaks
2 trimed up for tonights dinner
Comments
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amazing. let us know how they turned out.
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I think they look AWESOME!Stike would scold you for OVERTRIMMING!Lookin good! Question....Why did you not wait 8 more days? :huh:
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I wasnt sure about the trimming so I only trimmed the 2 for tonights dinner..
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They look YUMMEE to me!Let us know the results!
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I will need details....
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They looked GREAT!
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I went to the website and watched some videos, read some history, but the only history I'm interested in is how those pretty steaks you posted turn out.
I'm curious about tenderness, flavor, and whether or not they're still juicy. Congrats on having the patients to pull it off! -
I went 19 days with mine, because I'm impatient, and they were wonderful. -RP
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lookin good, Marc! I hope you read my thread that those dry aged steaks will char quicker so hopefully you adjusted your time.
Here's my 21 day aged New York strip loin sub-primal that I cut up last Saturday. I do believe the Drybag folks have a winner product for us!
Re-gasketing America one yard at a time. -
Good idea about holding off on the excessive trimming until you have tried the first ones. What I gained from stike's input is "why trim away the dark brown meat?" What I personally found was it really mellows during the cook and gets hidden in the char from the sear, but you can always avoid it. OTOH the excessive fat does need to be trimmed and in my case the sub-primal strip had some "hard fat" which I trimmed off before I sealed in the Drybag and I'm glad I did! My meat received a more uniform drying, but again that is comparing two different sub-primal cuts of beef.Re-gasketing America one yard at a time.
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Marc,
Very nice. Gorgeous granite too.
SteveSteve
Caledon, ON
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Steve,
That makes yet another Forum'er with that granite you and I thought was so unique ! :woohoo: :woohoo: -
Hey Marc,
Great looking steaks...
What type or kind of aging bag did you use? -
Looks fantastic Marc! I might have to jump on the this bandwagon yet.
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thats been my experience as well, seems to cook in half the time and you really need to be watching it or it gets overcooked.fukahwee maineyou can lead a fish to water but you can not make him drink it
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Clark,
That would make an interesting post sometime.
SteveSteve
Caledon, ON
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Looks good. Keep us posted how it turned out. I think i'll be trying this process myself here shortly...
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The steaks we ate last night were great. They were tender,juicy and had a great aroma. If you love a great steak this is the way. Better then any steak house in my area.
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