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Here\'s my 35 day dry aged New York Strip
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RRP
Posts: 25,893
35 days ago this strip loin weighed 14 pounds and was all girly pink:
Well today after aging it in a Drybag it looked like this:
Then untrimmed cut into 1.5" (hers) and 2" (mine) steaks it revealed some marbling that I was hoping for even though it was Choice.
And then trimmed as much as I will as I like the aged part and besides it mellows during the hot tub and sear making a delightful bark!
There's going to be some good eating at out home starting tomorrow night!
Well today after aging it in a Drybag it looked like this:
Then untrimmed cut into 1.5" (hers) and 2" (mine) steaks it revealed some marbling that I was hoping for even though it was Choice.
And then trimmed as much as I will as I like the aged part and besides it mellows during the hot tub and sear making a delightful bark!
There's going to be some good eating at out home starting tomorrow night!
Re-gasketing America one yard at a time.
Comments
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BTW it lost exactly 3 pounds in the 35 day drying period or 21.4%Re-gasketing America one yard at a time.
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Nice pictures.
Looking forward to seeing the cook and learning of the results.
Kent -
thanks - I didn't realize the last picture was so fuzzy until after I had already packaged the steaks in FoodSaver bags for the freezer - oh well... :(Re-gasketing America one yard at a time.
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That is a pretty picture! I need to get the bags and machine and try this.
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How do you do it....go 35 days without cooking it up? :laugh: They look great.Dave San Jose, CA The Duke of Loney
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It's really worth the effort! This is my 5th sub-primal I've aged in the last 12 months. It's been 2 NY and 3 rib eyes - and I haven't bought any other steaks in these 12 months. You even save money in the long run as 12 to 14 pound primals sell for less than cut up steaks in the show case, let alone cheaper aging them yourself.Re-gasketing America one yard at a time.
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That looks fabulous Ron! I'm wet aging a ribeye now just to compare to my dry aged ones. -RP
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By hiding it on the bottom shelf with jars sitting in front so I can't see it for 35 days! :laugh: Otherwise if you meant how I did it I'm a fan of DrybagSteak products. Here's their site:
http://www.drybagsteak.com/Re-gasketing America one yard at a time. -
Thanks, Randy. Are wet aging "chemicals" readily available or did you have to order them? Also how did you seal the primal?Re-gasketing America one yard at a time.
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Thanks I actually ment both. LOLDave San Jose, CA The Duke of Loney
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Looks yummy.
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You just leave it in the cryovac it came in for a maximum of 30 days from the pack date. Carwash Mike did classes on this in Oklahoma one year, said this is how it was done in the market his family owned. -RP
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I have to admit, it looks tasty.... but how do you know what's a safe amount of time and what's a bacteria breeding ground?
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oh my ron, haven't you been following along? i hope that was a joke
wet aging has been discussed here even longer than dry (CWM was a big wet-aging fan) :(
(FWIW wet aging means never taking it from the cryo. you get the same enzyme flavors and tissue breakdown, but none of the benefits of condensing the meat thru water evaporation) -
Those look fabulous! My next aging will be strips. I'm still working on my ribeyes and you you be happy to hear, my girl friend won't let me trim them. She loves the "crust" as she calls it. But then, if I cook it past rare she gives me that look....
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Those look so good... can't wait to see the plated steak...Kent Madison MS
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under 40 degrees and you are good to go, whether bagged or commando (no bags).
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no man should trim them. she's right!
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actually Jeff I thought maybe Randy had purchased a primal from a local meat packer and was wet aging it himself. We have a couple meat processors locally and you can buy about anything you want in raw form.Re-gasketing America one yard at a time.
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>40° is standard fridge temp isn't it? What's the difference... i know I've had meat go bad in the fridge before.... Of course I can look it up on the interwebulator but I'm now really curious.
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will do - but I won't post it until Sunday. Right now I'm making a batch of compound butter to top off those babies tomorrow night. Combo of butter, bleu cheese, garlic and bacon.Re-gasketing America one yard at a time.
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">" means "greater", is that what you meant? no, your fridge shouldn't be greater than 40, should be 40 at most, and less than that is ideal.
going "bad" covers a wide range of things, and may not necessarily be "unsafe".
technically, aged meat is (hold on to your hat) decomposed meat. but it is safe... sure, lots of things can go wrong, but when controlled, it can also be very safe. there's no magic involved, and it can be done safely at home. rule #1 is temps under 40f -
when he said a ribeye, and wet aging, i just figured he had a good old cryo ribeye subprimal. what threw me was you mentioning "chemicals".
didn't mean to start anything, and i'll officially back out so as not to hijack the thread any more -
if it makes you feel even better, alton brown has said that he lets his wet age for as long as six to eight weeks. if it were gonna go bad, it would have gone bad in 30 days, too
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you didn't start anything - and you haven't hi-jacked the thread! Anybody who has read anything here on this board about dry aging knows you speak for commando and I'm a fan of Drybags. Two approaches to the same results. We both are expressing our preference to the taste of dry aged beef and want to spread the word on why great steaks from good steakhouses taste so much better - but you can get the same results at home. Now if you didn't live so far away I'd invite you over for one of these! Peace!Re-gasketing America one yard at a time.
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well... i didn't mention commando in this thread. hahaha
i was just clarifying wet aging.
peace back at you.
(them chemicals >[enzymes, actually] in wet aging are the same as in dry aging, fwiw)
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Oh my goodness, those are beautiful. I need to try this.
Plus there's a bonus. I bought two prime ribeyes at Costco a few weeks ago. Time got away from me and I didn't get them book. By the time I realized it, they were starting to look grayish. Well I vacuum sealed them and put them in the freezer thinking I would do some research here and verify that they were OK.
So, you've helped me decide to finally order those dry bags, and did all my research for me all in one shot. Thank you! -
I want one or three!!! On the TO DO list.I need 2 more eggs and 6 more fridges!!! :(
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Here is something a little weird, I got the primal at Costco and on the label it said the pack date was the same day I bought it. I think that is a little impossible, but who knows, it definitely said pack date. -RP
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