report of my 45 day dry aged beef

RRP

Back on May 6th I started this 9# 13.625 oz rib eye sub-primal on an aging process using a DrybagSteak product.


Well, today it looks like this and after weighing it has lost 2.75 pounds or 20.8% of it's untrimmed weight.


Before the end looked like this with a fair amount of marbling even though it was only choice.


and then today my first cut revealed this:


I did only a slight amount of trimming as I for one actually enjoy the taste of the aged beef outer shell and find it mellows during the sear. The results were what we call 2 prime rib meals each 3" thick which we split plus 3 rib eye steaks each 1.5" thick and 1 runt steak for yours truly!


My next step is to seal these all individually in a FoodSaver bag for the freezer. As much as I'd like to taste one our schedule won't permit that til next week.

Ripnem

Ron,

Those look awesome and the runt would be sitting on a plate, next a warming egg at my house. :laugh: I wish I had your control. :ermm:

I'm on such a steak run lately, it's nuts.

RRP

LOL - but being Father's Day Pat has control of the meal tonight and it's a favorite one of mine so that runt will have to wait. BTW being the small end that runt almost looks like a leather shoe and I'm afraid if I posted too clear of a picture then stike would come swipe it!

Humphrey Chimpden Earwicker

those look great. thought i had a matched pair of 28 day strips in the freezer (my last pair), but i must have eaten them. :huh: :ermm:

WokOnMedium

Holy buckets!!! Those look incredible. I have been so busy travelling for work, and helping my sister and niece get settled into their new digs, that I haven't been around, but today's my lucky day. I logged in while the Egg is heating up for so spatchcock chicky, and I get to see those. Makes me want to ditch the chicken for a slab o' beef!

Ripnem

I'm glad it isn't just me that does that. :laugh:

RRP

I know my beginning pictures from 45 days ago don't have the same lighting or something so the colors don't seem to jive. I will say though this 45 day meat is more uniformly dark throughout vs the lighter/redder centers I've experienced in sub primals aged for a shorter time.

cookn biker

Good to see you posting/cooking!

WokOnMedium

I know I suck a little! I hope to check in more often now that I'm an empty nester....well sorta.

I suddenly feel like 3 Eggs is overkill for a house of 1. I guess I miss the girls! Shhhh, don't tell them. :silly: :silly:

cookn biker

Fluffyb

Wow, you have self control. I think I would have cooked the little guy up for an appetizer. Beautiful.

Wazoo

That meat has GOT to be fantastic!

Clay Q

Interesting. Looks like beef jerky on the outside.
The center has a nice deep red color...the beefy flavors should be concentrated I imagine.

Desert Oasis Woman

Staci??? Who is Staci???
Welcome to the Egghead Forum! You will find all kinds of info and fun folk here

Desert Oasis Woman

:laugh: lookn good there, RRP
have you tried ageing any others without the dry bag?
just wondering about the differences

Humphrey Chimpden Earwicker

no. i can never get him to try.
hahaha

he thinks those bags are "safer".

i think they are good for the ultra long term aging he is doing. you can't really go 45 days without the bags unless you humidify somehow.

but i don't see the benefit if you go 28 days or less.

don't get me wrong. i'm his biggest fan. 45 days is the record for this forum. the commercial place i get my dry aged goes 45 days, but they have a more humid environment. the bags i believe slow the drying, and of course the enzyme action is the same bag or bagless.

i go about 28 days (maybe 30) "commando" style (no bags, and NEVER any towels). beyond that you'd get too dry in a regular fridge.

Bobby-Q

You should have let it go 'til next week when you could enjoy it fresh and not frozen.

RRP

I know and I thought seriously about that, but I really wanted a 45 day mark to compare to my previous 35 day mark since that meat also was aged, cut, and then frozen and enjoyed later. BTW Bobby I understand you have used DrybagSteak bags yourself and have served aged beef at your cooking classes at the BGE Mothership. I feel honored to be in your shadow!

RRP

Actually Clay the dark beef part is quite tasty after the sear - I find it quite delicious in fact. Now the aged hard fat is another matter and I trim that back but even at that I don't cut it all off by any means! This is my 4th sub primal and I'm learning what to cut and what not to. It was stike who convinced me of "why bother dry aging your beef to only cut off the aged part and throw it away?"

Slowly I am replacing all my steaks in the freezer with my own aged beef and I'm lovin it!

kricks

ou did inspire me. I opened my 21+ day dry aged ribeyes yesterday. Pics tomorrow.

Yours look fabulous.

Humphrey Chimpden Earwicker

My thoughts exactly. What's an extra week after six. Hahaha