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14.6# rib eye sub-primal in a Drybag

RRP
RRP Posts: 26,451
edited November -0001 in EggHead Forum
I just sealed this chunk-o-cow for a 21 or maybe a 28 day dry aging period. When I bought it it weighed 16.4 but I discovered a large vein of that hard fat which I would trim now or later so I trimmed it now. Surprisingly that waste was 1.8 pounds.
IMG_0681.jpg

BTW those who might be interested let me show you a drying rack idea I came up with - I'll be back at ya!
Re-gasketing the USA one yard at a time 
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Comments

  • NoVA Bill
    NoVA Bill Posts: 3,005
    Wow, yep a hunk of cow!!

    Any new comments or apocalyptic revelations on the brand x sealer? I'm considering getting the drybag starter kit but remember your previous post on the unit.

    Thanks!!


    Waitin' on the rack idea :whistle:
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  • RRP
    RRP Posts: 26,451
    instructions with the Drybag system says to place the primal so that air can circulate freely. If your refrig has wire shelves then that's fine, but mine have glass. For the first chunk I dry aged I used a roasting rack thing that worked but took up too much room in the refrig. Today I went shopping with a general idea in mind and found this solution.

    IMG_0678.jpg
    It was perfect for width and length or in other words 8.5 x 15.75, but at 5.5" it would be too tall so I cut 3" off the legs and put the little rubber caps back on. Besides that it is even more sturdy now.

    IMG_0679.jpg
    Re-gasketing the USA one yard at a time 
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    That works for me, I will remember your design. Thanks!
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  • RRP
    RRP Posts: 26,451
    call it operator frustration that day over 3 weeks ago! Today I breezed through it. I don't feel it is as sturdy as my Food Saver, but OTOH the advantage of this brand x is it seals any plastic - not just Food Saver brand.
    Re-gasketing the USA one yard at a time 
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    That's great and very honest feedback.

    I resemble a frustrated user many time on many products. :silly:

    I'll read around a little more but I believe Santa is going to like his aged steaks. :woohoo:

    Thank you,
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    That is what is called eggovative thinking and taking eggtion :)
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  • HungryMan
    HungryMan Posts: 3,470
    I used a rack also and turned it every few days
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  • BobS
    BobS Posts: 2,485
    I am sure that is going to be GREAT.
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  • RRP
    RRP Posts: 26,451
    that's interesting - I never turned my first or even touched it in 21 days. Guess I was afraid I'd mess up and break a seal. Besides somewhere along the line I thought I read that as it dried the bag attached itself like a skin and that was good. That NY strip I opened Saturday did have to be peeled off so it did adhere. Think I'll stick to the leave it be club! :laugh:

    In addition I'm in stike's camp of not trimming the dark meat - trimming some fat - yes, but meat - no.
    Re-gasketing the USA one yard at a time 
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  • highpress
    highpress Posts: 694
    Didn't you just pull out some new york strips that were aged 21 days? And now you're back at it again? :huh: I AM SO JEALOUS! :P Although i've decided to jump on the bandwagon and try to dry age my steaks as well. Will hopefully get set up within the next week or so. But good luck with you rib eye. Keep us posted. Looking forward to some more pics.
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  • RRP
    RRP Posts: 26,451
    who? me? Yup, guilty as charged!!!
    IMG_0663.jpg

    Besides I just ordered 6 more of the large 12" x 24" bags! Gotta get ahead and build up a freezer full of kick butt aged steaks!
    Re-gasketing the USA one yard at a time 
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  • Rooster K
    Rooster K Posts: 416
    Hey Ron I need to get one of those aging soon. Where did you get the primal? It looks good!
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  • RRP
    RRP Posts: 26,451
    Seth,

    so far I have purchased both sub-primals - a NY strip loin and now the rib eye at Alwan's on WM. Both pieces were 6.99 a pound. To be honest I was a little ticked today to throw away 1.75# of hard fat that I paid 6.99 for! I think next time I'll check with Pottstown Deli in Metro.

    Ron

    PS how did the monkey bread work for you in Springfield?
    Re-gasketing the USA one yard at a time 
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  • emilluca
    emilluca Posts: 673
    Hey it is good to feed the wildlife. Birds eat good at 7.00 a pound
    E
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  • Unknown
    Unknown
    Ron,

    The monkey bread turned out great. I did not have time to season the pot so I used an angelfood cake pan.

    I plan on cooking a Rib Roast at Thanksgiving so I need to start looking for a good cut.

    Thanks for the heads up.
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