epilogue to rib eyes aged 28 days

looks great! I found the outside pieces to be tough and chewy. No one would eat theirs. Was yours as tender as the rest of the primal?

Have you tried a 14 day and 21 day dry ageing? I ask that because I have read several reviews that say other than meat weight loss there is very little difference in the taste...just curious???

Did you notice any difference in taste and tenderness compaired to a Prime cut of meat? Thanks Darren

 
The steaks look great, I am wondering if you find 28 days to be the optimal aging time or will you go longer/shorter in the future? (Just saw your response above).

Thanks for sharing all the information you have posted. I thought "Sealing Drybags with a Food Saver" was very interesting. What makes the drybags different? If your meat will fit can you use a FoodSaver bag?

Thanks,

Gator

 

 
Very interesting! Thanks for the answer. I figured there had to be a good reason or no one would be buying the drybags.

Gator

 

RRP,

Great looking steaks! :woohoo:

Two Questions:

1) Do you find that the dry aged steak cooks any differently? I dry aged half of a ribeye primal 28 days and thought it cooked a little faster than a normal steak.

2) Do you think the bags change the rate that the primal moisture decreases over the first few days compared to a primal aged without a bag? The end results seem to be similar at 28 days. It might be an interesting experiment to do one in a bag and one without at the same time and compare the weight loss percentage on a daily basis.

FWIW, i said that i originally thought it might be a crutch, but after talking with you and keeping tabs, i thought we both came to the conclusion that the dry bags allow the moisture to be lost more slowly...

if someone buys it because they think it protects the steak against bacteria, then it's a crutch, because it doesn't do that. hahha

although i suggested your buying an extra rib eye and doing a side by side, our comparing notes is almost the same thing, since i age without the bags, and you age with. that's how it occurred to me that your bags gave yup the moisture more slowly. meaning, you can age longer without becoming overly dry if you use the bags.

maybe it looks like i'm berating you... it was more a conversation (i thought). trying to learn what i can, and hoped i was helping at the same time.

i have no problem with anyone using them. i just thought it was odd that i (and a few others) had been talking about aging at home a lot over the years, and it fell on deaf ears. but folks seem to be more interested when there's a toy involved. looks like that toy (well, the bags) have a benefit. i'll be the first to admit it.

i go 21 and28 (strip and rib eye respectively, like you). but if i were gonna try 45+ days, i think i would try the bags to see if it holds drying to a better level than my fridge would. at 45 days, my strip loin would be a small dessicated log. i imagine the bag would permit 45 days easily.

anyway. the more i type the less folks read.

Great looking steaks!

It was an interesting observation about the steaks cooking a little faster, but getting a steak hot in the center is mostly about getting the water warm inside, so having a steak with 20% less water probably does get hot faster I suppose if you have a steak of a given thickness.

I gotta go check my food saver, I do not remember anything about a switch to change the sealing time and I do not have the paperwork any more....

when you age the primal for the desired amount of time, you cut it into steaks and cook a couple.

Do the rest go in the freezer? is there any difference storing dry aged beef than beef that hasn't been aged?