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100 Day Dry Aged Beef Project
DoubleEgger
Posts: 19,174
As many of you are probably aware, @bgebrent and I dry aged beef for 100 days. I used an Umai bag and Brent went all Scottie at Thanksgiving (naked). We wanted to test and compare the merits of each. Brent was kind enough to host a soirée and @johnmitchell was able to make the trip to join us yesterday as Saturday was 100 days.
After consuming some great appetizers prepared by Brent and his better half and a boat ride, we needed to get down to business.
The beef for the evening consisted of two 100 day prime loins, a hunk of 45 day choice and a fresh prime loin as an emergency backup.
Bagged beef
Naked beef
Surgeon at work.
We sliced off some of each for carpaccio. Surprisingly, the flavor was very mild. A little salt and olive oil added a nice flavor profile.
Time to get cooking. Due to the low moisture content, the steaks cooked very quickly.
A couple of minutes later, they are done. Three steaks on the XL and three on the L.
Sliced and ready to go.
Ready to eat. Brent's better half had some amazing sides including baked potato bar, mushrooms, onions and a salad. John brought some wonderful South African wine that didn't last long.
Final verdict:
Although the color was different, both types were remarkably similar. Basically, they tasted the same. Both had a very beefy flavor in a good way. We all were pleasantly surprised with the result. Not a type of steak you want to eat every day, but it makes a nice treat.
PS: No trimming was involved in this project.
Thanks for looking!
After consuming some great appetizers prepared by Brent and his better half and a boat ride, we needed to get down to business.
The beef for the evening consisted of two 100 day prime loins, a hunk of 45 day choice and a fresh prime loin as an emergency backup.
Bagged beef
Naked beef
Surgeon at work.
We sliced off some of each for carpaccio. Surprisingly, the flavor was very mild. A little salt and olive oil added a nice flavor profile.
Time to get cooking. Due to the low moisture content, the steaks cooked very quickly.
A couple of minutes later, they are done. Three steaks on the XL and three on the L.
Sliced and ready to go.
Ready to eat. Brent's better half had some amazing sides including baked potato bar, mushrooms, onions and a salad. John brought some wonderful South African wine that didn't last long.
Final verdict:
Although the color was different, both types were remarkably similar. Basically, they tasted the same. Both had a very beefy flavor in a good way. We all were pleasantly surprised with the result. Not a type of steak you want to eat every day, but it makes a nice treat.
PS: No trimming was involved in this project.
Thanks for looking!
Comments
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It's so nice of you all to sit up nice and straight for the class picture.
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Very nice. Looks like a great time was had by all.....and some great beef. Very jealous of your day/evening.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Man, I hate I missed this. I was looking forward to that beef! Oh well, another day.
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Great documentation. Sounds like a great project but it would be a challenge for me to wait 100 days... However, you guys nailed it. Congrats.
That said, I would venture that the camaraderie of the evening clearly overshadowed the beef experience and for all the right reasons.
But now you know and can communicate with @RRP and @Darby_Crenshaw in a language unique to the brotherhood into which you have entered.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Those are some fine looking steaks. Nice work!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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So what was the verdict between 45 and 100 days?
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We cooked the 45 day afterwards. 45 day was definitely a juicier steak. It still had a very beefy flavor. The call was mixed. Some liked the 45 day more and some liked the 100 day.theyolksonyou said:So what was the verdict between 45 and 100 days? -
Awesome weekend was had with fantastic friends. We laughed, drank and had great food. Those steaks were amazing. Thanks again !!!Greensboro North Carolina
When in doubt Accelerate.... -
Thanks for the post share. Looks damn good!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looks like great food shared with great friends, makes for great times.
MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Great project!
I am curious about the "no trimming" note. I have purchased a 45 day DA loin before, and it was pretty funky and scabby around the edges. I'd like to hear more about what the surface was like.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Great post and pics. Very jealous. Boating, eating, drinking, laughing, and friendship. Doesn't get any better.
What South African wine did you drink?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Good stuff. Fun to see it.
That's a lot of meat for four (edit: 6) people. I hope we didn't lose any of you overnight!
Great work.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
It was a 2013 Spier cab that @johnmitchell brought. It's a very nice cab!Foghorn said:Great post and pics. Very jealous. Boating, eating, drinking, laughing, and friendship. Doesn't get any better.
What South African wine did you drink?Sandy Springs & Dawsonville Ga -
Neither loin was funky with the exception of a tiny bit of white mold (more on the bagged beef than the naked beef by a little). Otherwise, firm but not funky.20stone said:Great project!
I am curious about the "no trimming" note. I have purchased a 45 day DA loin before, and it was pretty funky and scabby around the edges. I'd like to hear more about what the surface was like.Sandy Springs & Dawsonville Ga -
(Sorry for hijacking with a reply.... )20stone said:Great project!
I am curious about the "no trimming" note. I have purchased a 45 day DA loin before, and it was pretty funky and scabby around the edges. I'd like to hear more about what the surface was like.
That rind softens and crisps up when you cook it. That is the most condensed of the dry aged beef. Pretty much the thing you are looking to create (aside from the aged component i mean)
no one trimmed these things until facebook and instagram kicked in, and everything had to be pretty
a dozen years ago the store near me who set 45 days as the standard (everyone else went 21-28 days) never trimmed. And they educated their customers. They assured them: leave it on. Especially the fat
Fast forward about five or so years, and the guy there tells me that all the housewives come in because their husbands asked for dry aged beef (because that's all their buddies were talking about).
But time and again, when presented with the slice or roast, the wife would flinch and ask for the icky brown part to be sliced off.
This was a yuppie store TBH. High end foods.
Guy shrugged and said some thing like "they know what to ask for, they just don't know how to appreciate it"
like buying a big red wine and being surprised it isn't like the stuff in the boxed wine section.
Not supposed to be. And that's part of the whole thing
we don't pick the flecks out of bleu cheese do we?[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Our wives might tell you they thought it was a little funky... Really wasn't.Darby_Crenshaw said:
(Sorry for hijacking with a reply.... )20stone said:Great project!
I am curious about the "no trimming" note. I have purchased a 45 day DA loin before, and it was pretty funky and scabby around the edges. I'd like to hear more about what the surface was like.
That rind softens and crisps up when you cook it. That is the most condensed of the dry aged beef. Pretty much the thing you are looking to create (aside from the aged component i mean)
no one trimmed these things until facebook and instagram kicked in, and everything had to be pretty
a dozen years ago the store near me who set 45 days as the standard (everyone else went 21-28 days) never trimmed. And they educated their customers. They assured them: leave it on. Especially the fat
Fast forward about five or so years, and the guy there tells me that all the housewives come in because their husbands asked for dry aged beef (because that's all their buddies were talking about).
But time and again, when presented with the slice or roast, the wife would flinch and ask for the icky brown part to be sliced off.
This was a yuppie store TBH. High end foods.
Guy shrugged and said some thing like "they know what to ask for, they just don't know how to appreciate it"
like buying a big red wine and being surprised it isn't like the stuff in the boxed wine section.
Not supposed to be. And that's part of the whole thing
we don't pick the flecks out of bleu cheese do we?Sandy Springs & Dawsonville Ga -
65-100 days it really becomes dry though, eh?
hahaha. Like down a quarter inch maybe
It's just people aeem to assume if it isn't pretty, it must come off. And I don't understand how they make that leap without trying it
when we're four we want mommy to cut off the crust. When we get older, we prefer it. Same thing i think
i just think the phenomenon of the market is what is weird. That a thing starts out one way, then the joinerism hits, and steers it away from the original
Anyway. Blah blah blah
great cook
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Just another fun pic from the weekend..Greensboro North Carolina
When in doubt Accelerate.... -
And Sunday's breakfast. South African Boerwors sausage compliments of @johnmitchell and Boudin compliments of brother double. After that, amazing cheesecake thanks to brother double's much better half! All of it delicious!
Sandy Springs & Dawsonville Ga -
Cheesecake for breakfast??
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It was intended for dinner's dessert. We ate so much beef etc, didn't happen. This cheesecake was billed as something truly special. It was, and yes we had it for dessert after breakfast, fantastic.theyolksonyou said:Cheesecake for breakfast??Sandy Springs & Dawsonville Ga -
@johnmitchell is Abe Froman is disguise. His sausage was excellent.
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Grilled the Boudin sausages that @DoubleEgger gave us, served with cauli mash and a salad of avo and tomato.. Thanks Michael...Greensboro North Carolina
When in doubt Accelerate.... -
Wow! I love watching experimentation.
Well done. The aged steak looks great and the comraderie-even betterXL & MM BGE, 36" Blackstone - Newport News, VA -
Bueller??? Bueller?? ...DoubleEgger said:@johnmitchell is Abe Froman is disguise. His sausage was excellent.Lagrange, GA LBGE -
Very deserving post Michael. Thank you for putting it out there!Sandy Springs & Dawsonville Ga
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Thanks again for hosting the soirée Brent. We need an excuse to do something like that again.bgebrent said:Very deserving post Michael. Thank you for putting it out there! -
Epic actually. Not sure why it didn't get the conversation going?!??bgebrent said:Very deserving post Michael. Thank you for putting it out there!
this is a strange place. Quality post gets quiet reception. Should have just asked which charcoal to use when cooking the steaks. (Sarcasm)
anyway. Good stuff.
Any pics of the steaks side by side, raw and cooked? Would be good reference for people new to aging maybe[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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