Dry Aged Beef Tenderloin

smokingal

This post is just a quick weeknight meal centered around my recent dry aging project.
A prime graded whole and unpeeled beef tenderloin was wet aged in its cryovac bag for 3
weeks, followed by dry aging for 21 days using Umai Dry bags.

 

 

The tenderloin lost 28.2 ounces of water during this process, bringing its weight down to 3lbs
15.8 ounces from 5lbs 12 ounces.  An additional 1.22lbs was lost to trimmings, though that
was used to render dry aged beef tallow and to make some dry aged beef broth.

 

 

Two steaks were cooked sous vide at 131F for two hours, seasoned with salt and pepper, then
went onto the Egg with a few chunks of oak wood to get some char and a bit of smoke.

 

 

The steaks were served with a spinach and tomato salad.

 

 

Juicy and sublimely tender with a level of beefiness that ate more like a dry aged sirloin. 

Delicious.

StillH2OEgger

Not surprised a bit. Most impressive!

milesvdustin

How can beef go so long in cryo but some pork ribs are rancid in like 5 days in the fridge? 

smokingal

milesvdustin said:

How can beef go so long in cryo but some pork ribs are rancid in like 5 days in the fridge? 

@milesvdustin As I don't eat pork, this isn't something that I've really looked into.  However, I know that this question is asked routinely.  Last explanation I heard was that there's a difference in the protein makeup of pork that makes it less suitable.

I don't buy this, however.  Regular people and researchers have tested both wet and dry aging larger cuts of pork such as loins, shoulders and butts successfully.  The closest comparison beef product to pork ribs would be beef back ribs and I know for a fact that they don't wet age well.

lousubcap

Never a doubt.  As always, great documentation and even better results.  Nailed that cross-section. Exceptional project and banquet!

cheeaa

This is awesome

bluebird66

Gorgeous!

thetrim

Awesome job!

JohnInCarolina

Very nicely done.  

shtgunal3

Oh my!