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Dry aged USDA prime pics

GulfCoastBBQ
GulfCoastBBQ Posts: 145
edited November -0001 in EggHead Forum
Many of these have already met their demise on the egg. Many are over a pound and all were dry aged in my special refrigerator for about 21 days. Good eats!

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I have noticed that dry aged prime really flares up due to the concentration of fat and lack of water in the meat. I have toasted my arm hair a few times!
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Comments

  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Man oh man that screams potential. I can taste one or two :ohmy: of the fifty different ways to cook them from here. Enjoy... :lol: :silly: :lol: :silly:

    Doug
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  • BigGreenDawg
    BigGreenDawg Posts: 327
    Man those look fantastic, I have tried to find prime around Nashville before but had no luck, best I can find is 21 day dry aged choice but they don't seem to have allot of flavor. So tell me more about this special refrigerator :whistle:
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Wow. Just wow.
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  • Firetruck
    Firetruck Posts: 2,679
    I want to try dry aged beef. Does it matter what quality you use?
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  • Fidel
    Fidel Posts: 10,172
    The steaks look great, but I'm confused.

    Are they aged 21 days, or 10 days like you said when you posted them on 2/28/09?
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  • Crimsongator
    Crimsongator Posts: 5,797
    nmsg
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Fidel.. I guess we don't know what Dry Aged Beef looks like either. The egges of those steaks look awfully now to me..
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  • Fidel
    Fidel Posts: 10,172
    I wasn't going to mention that....
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  • "Sparky"
    "Sparky" Posts: 6,024
    Wow,thes pics look great.............again :huh: I think that you're repeating yourself,except you forgot wich story you told the first time :lol: 10 days,21 days,what's the difference,I mean,you have a special fridge and everything right?

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=599968&catid=1
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    BigGreenDawg wrote:
    Man those look fantastic, I have tried to find prime around Nashville before but had no luck, best I can find is 21 day dry aged choice but they don't seem to have allot of flavor. So tell me more about this special refrigerator :whistle:

    Dry aging is not difficult to do yourself, you just need a dedicated fridge, you should NOT attempt it in your main fridge.

    I have a standard fridge in the garage that I added a small fan and temp gauge to. I also keep several gallon jugs of water in there for mass to help keep the temp stable when you open the door. The fan is on a timer and runs every couple hours. I keep the fridge between 33 and 36 degrees. I buy the whole ribeye or strip loin, wash, pat dry, wrap in cheese cloth and place on a grate over a sheet pan. Change the cheesecloth if it gets bloody (usually only 2 times total) and let it age as long as you like. You can either simply cut steaks off the end to eat and trim away the driest outer crust or let the entire piece go until it is ready. for me about 14 to 21 days seems to be the best, anything beyond about 28 days and some people might be put off by the rich 'gaminess'. I vacuum bag and freeze what I don't need right away. (after cutting into thick steaks)
    You are supposed to monitor the humidity as well but I never have and everything has turned out great. The meat may even get a bit of white mold on it but there should never be an off odor, just a rich meaty smell with maybe a hint of 'good cheese' odor. Give it a try and you will never buy pre cut steaks again!
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  • Fidel
    Fidel Posts: 10,172
    to be fair, you have a special fridge too.

    There's just never anything in it but Bud Light (unless I bring you some of the Canadian good stuff).
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  • "Sparky"
    "Sparky" Posts: 6,024
    :P :lol::lol::lol::lol: If it could just make meat :whistle: Wouldn't that be awesome :laugh: :P :ohmy:
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Fidel wrote:
    The steaks look great, but I'm confused.

    Are they aged 21 days, or 10 days like you said when you posted them on 2/28/09?

    Didn't realize that I had posted pics back then, sorry. I think the ribeye was 21 days in those pics but not positive. I have done several. The strips were shorter because my fiancee prefers a little less age. Even 10 days makes quite a difference.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    You must think we are stupid as well.. It doesn't take a genius to see those two sets of pictures are identical..

    @1 day or 10 day the blood on the edges of that meat is too RED to be dry aged..

    Which by the way puts that BGE picture in question too..

    At least come up with a better set of lies..
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Celtic Wolf wrote:
    Fidel.. I guess we don't know what Dry Aged Beef looks like either. The egges of those steaks look awfully now to me..

    Not sure what you mean by 'awfully now'?

    I guess those are the older photos, I will try to find the newer ones and post them. Sorry for the confusion, just wanted to post some pics, no offense.
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Celtic Wolf wrote:
    You must think we are stupid as well.. It doesn't take a genius to see those two sets of pictures are identical..

    Which by the way puts that BGE picture in question too..

    At least come up with a better set of lies..

    What is your deal dude? I respectfully disagreed with one thing you have ever said and you are all over me calling me a liar, get over it.

    I will take a pic right now of the butts on the egg if you like.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    They were CUT today from a primal removed from a Cryovac TODAY.

    But hey maybe I am not familiar with your definition of dry aged either..
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Make sure you time and date stamp it..
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Firetruck wrote:
    I want to try dry aged beef. Does it matter what quality you use?

    I believe you could dry age any grade but I wouldn't do anything less than Choice. (if you could even buy a lower grade). I have done several choice cuts but I live near a Costco that sells Prime all the time for a few bucks more.
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Celtic Wolf wrote:
    Make sure you time and date stamp it..
    Tell me how and I will be happy to, I just took a picture.
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    You know your camera well enough to do a timed exposure, but not well enough to turn on the date time stamp..

    Hmmmmmm..
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  • stike
    stike Posts: 15,597
    you'll find you get better results without the cheesecloth, FWIW.

    the cloth thing that circulates on the internet is a misapplication/misunderstanding of the shrouds that were used on sides of beef. when done professionally, you'll never see the linen wrappings on the meat. in fact, it defeats the purpose of dry aging as long as it is on the meat. best thing you can do early on is form the pellicle, and that won't happen if the meat is wrapped in cloth.

    other than that, major props. i am a fan of dry-aging myself. they sell 45-day stuff up here. most folks turn up their nose at it. thank god, or it'd be even more expensive.,
    ed egli avea del cul fatto trombetta -Dante
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  • stike
    stike Posts: 15,597
    even if you win a p!ssing contest, you're covered in p!ss.
    ed egli avea del cul fatto trombetta -Dante
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    My my my..... What some great reading! :woohoo: :woohoo:
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    stike wrote:
    you'll find you get better results without the cheesecloth, FWIW.

    the cloth thing that circulates on the internet is a misapplication/misunderstanding of the shrouds that were used on sides of beef. when done professionally, you'll never see the linen wrappings on the meat. in fact, it defeats the purpose of dry aging as long as it is on the meat. best thing you can do early on is form the pellicle, and that won't happen if the meat is wrapped in cloth.

    other than that, major props. i am a fan of dry-aging myself. they sell 45-day stuff up here. most folks turn up their nose at it. thank god, or it'd be even more expensive.,

    Thanks for the tip. I actually have done a couple without the cheese cloth and they worked fine as well. I only put two wraps of cheesecloth on the meat so there is still plenty of air exposure to form the pelicle. After the cloth no longer gets bloody I just toss it and leave the meat exposed.
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Celtic Wolf wrote:
    You know your camera well enough to do a timed exposure, but not well enough to turn on the date time stamp..

    Hmmmmmm..

    FWIW its not my camera it is my fiancees and no I have no idea what a time stamp is. You are quite a character tho-
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  • stike
    stike Posts: 15,597
    it can wick the moisture too quickly, as well as provide a placefor potential bacteria to hang out. if your temps are fine, then the bacteria issue isn't too great. anyway, my point is the reason most folks use cloth is because there's a notorious "method" out there oft quoted which is based on some incorrect stuff.

    easiest best way is just dry air... the cloth can cause problems. and doesn't really solve any.

    it's purpose was to keep mold off the sides off beef, and to keep insects off it as well, not to wick moisture.

    some folks are wrapping them in towels.... yeesh.
    ed egli avea del cul fatto trombetta -Dante
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    Thanks again, I will skip it from now on. I thought it would help to get some of the blood off the surface of the meat.

    I am trying to find the pics of the Ribeye I did for about 40 days. It was pretty freaky looking before I cut it up but boy the inside was gorgeous. A beautiful deep purple and dense and shiny.
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  • stike
    stike Posts: 15,597
    this will open a can of worms with the knowitalls ... but there's no blood in that steak.

    hahaha

    perhaps there is some minuscule infintesimal amount, but that red stuff on your plate after slicing, or on the cloths you use in aging, well.... it ain't blood.

    the reason your steak is red is due to myoglobin. the water in meat (and it's mostly water) will leak out due to cell damage, and the myoglobin makes it pink/red/

    true blood will be dark brown red or blackish red. there might be some stray bit of it on the meat, but there's little or no true blood in meat.

    (listen? can you hear it? it's all the others running off to google and verify it for themselves before raking me over the coals...
    hahaha)
    ed egli avea del cul fatto trombetta -Dante
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  • GulfCoastBBQ
    GulfCoastBBQ Posts: 145
    stike wrote:
    this will open a can of worms with the knowitalls ... but there's no blood in that steak.

    hahaha

    perhaps there is some minuscule infintesimal amount, but that red stuff on your plate after slicing, or on the cloths you use in aging, well.... it ain't blood.

    the reason your steak is red is due to myoglobin. the water in meat (and it's mostly water) will leak out due to cell damage, and the myoglobin makes it pink/red/

    true blood will be dark brown red or blackish red. there might be some stray bit of it on the meat, but there's little or no true blood in meat.

    (listen? can you hear it? it's all the others running off to google and verify it for themselves before raking me over the coals...
    hahaha)

    I believe you. What is the difference between myoglobin and hemoglobin?
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