Home Dry Aged Beef - lots of pics

Desert Oasis Woman

started with boneless rib roast 10/16/09



Ku trimmed tail off and sectioned off about 1/3 of visable end for our "dry ageing eggsperiment"


rested on raised rack at 37 degrees in home fridge (Sub Zero 650). Virtually no drainage, absolutely no odor or fuzzy growth! Plenty of clearance all around.



Lots of shrinkage, though, with tough exterior that shaved "like proscuitto"





cut to 1.5" trimmed and ready to egg at 650 dome
EVOO, fresh ground S&P


compare to fresh cut steaks from 10/16



The Results: cooked 2-2-1 minute direct, non-raised LBGE






Ku raved about texture, flavor, tenderness.
All #1&only son and I could taste was "char" even though they were not burned at all :blink:

will try at 500 dome next time

No Ill Effects!! :woohoo:

cookn biker

Very good!! I thought you were not supposed to trim it. You got more guts than me.

Desert Oasis Woman

after conferring with AZRP, decided to do minimal shave to remove tough "skin"

Clam

Great eggsperiment, thank you.

So are you saying that you and #1 son found the aged beef char tasting, so no real benefit on this test?

Humphrey Chimpden Earwicker

don't trim next time.... that was the best part!

looks good

Desert Oasis Woman

yes, but will do save pieces for another test when have taste buds back (have cold/flu symptoms going past 5 days :( )

Desert Oasis Woman

:woohoo: we saved them!! (In freezer) Any suggestions???

Humphrey Chimpden Earwicker

no suggestions...

but really... that's why i suggest folks buy an aged steak first, so they know what they are getting into and what to look for.

if you are truly into the aged stuff, you'd trim nothing but mold.... hahaha

Clam

Thank you,

They look delicious.

I hope you are over the cold/flu soon.

Desert Oasis Woman

$260 for whole dry aged rib roast vs $58
and they are definitly NOT PRIME!
don't have any real steak houses nearby, so why not play a bit
do appreciate what u are saying, but have been curious...

Desert Oasis Woman

:laugh: Ku was thinking about some stew!

Firetruck

Way to go Keri, I can't wait to get mine out of the fridge next week. I'll post some pics of the results as well.

Ripnem

Psssssssst.....Told ya :P

Humphrey Chimpden Earwicker

one steak is maybe 35 bucks.

let's say a newbie buys a whole choice rib eye, and after three weeks aging tosses it out because he's unsure.

in my thinking, to pay 35 bucks to hold in your hands an example of what you should see and smell (as well as taste) is the cheapest way to make sure you know what's what.

just trying to help...

Humphrey Chimpden Earwicker

toldya what?

Ripnem

I told her last night that I wouldn't touch it unless it was green and fuzzy, nor would you.

Humphrey Chimpden Earwicker

even then... white fuzz bad. green mold fine.
hahaha

Ross in Ventura

Good job Kari

Ross