Harvest Time: 21 Day Dry Aged Ribeye

highpress

Ok, so today i FINALLY got cut open my ribeye primal. It's been aging for 21 days, stike style. They look great. ..Ugly on the outside, beautiful on the inside.


Day 1


Day 21








These is the primal all cut up, no trimming done to any of the steaks.


Here are the steaks fully trimmed. I only trimmed the really tough stuff, and any big pieces of fat. The 4 steaks on the bottom will be for tonight. I did trim all the stuff off the girls steak for tonight.




The other 6 ready for the freezer.

So tonight will be the big dinner. :woohoo: I did have a difficult time cutting the actual steaks. They are not perfect. I was using a chefs knife perhaps a boning knife would have been better? And the other problem is i'm not a butcher. I don't know how much water weight was lost as i don't have a scale... Well, i have a bathroom scale but i just couldn't bring myself to do it.. :evil:

I'll let you know how the dinner goes!

RRP

Looks good. BTW I too had trouble cutting the aged sub-primals in spite of having some large sharp knifes. Soooo, I called upon my toad sticker/slicer with the 12" blade and cut them like butter! The other advantage is the blade itself is 1.5" wide so that made cutting uniform thicknesses easy.


For example my 28 day rib eyes.

Firetruck

Ya'll are drivin me nutz. I can't wait for next week to get here. Although If I wanted to do a 21 day instead of 28...

Humphrey Chimpden Earwicker

nice...

lets us know how they turn out.

the color in pic number 5 is a good indication of the darker ruby red you should get from aging.

if i can offer a tip re: serving... one steak thick will often feed two people (my wife and i, for example). it won't shrink much wehn cooked, because it has alreayd lost most of its water.

what's interesting too is that you will lose about 20% of the weight due to water evaporation, and yet the meat doesn't dry out. which is basically proof that it is simply not possible to dry out meat (by salting it "too early", poking it with a fork, or whatever) unless you simply overcook it.