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Drybag dry aging question???

NoVA Bill
NoVA Bill Posts: 3,005
edited November -0001 in EggHead Forum
Rec'd the drybags that are included with the sinbo vacuum sealer. Waiting in the sinbo. They're the std size 12x24. Just wondering....12x24 appears to be a large size and should accomodate just about any primal cut Costco has to offer espeically a ribeye or NY strip.

The question:
I must admit I didn't trim up the rib-eyes I cut from the primal I bought awhile back and the family critized the fattiness of the rib-eye - my bad. Sooo will or does the dry aging process make the rib-eye any leaner? And yes I'll do a better job trimming.

I always have my ears on for good advice.

Thanks!
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    what it does is make it denser, you eat less of it as its more filling. i believe its best to leave the fat on for the dry aging process
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • WessB
    WessB Posts: 6,937
    The fattiness of a ribeye is what gives it it's awesome flavor...I might trim the outside if I had areas of fat that were overly thick..otherwise I leave it and trim it on my plate while eating.
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  • fishlessman
    fishlessman Posts: 34,583
    i agree,its the reason that the ribeye tastes better than the other cuts like strip or porterhouse etc. :)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Thanks Fish...

    It's my understanding also leaving the fat on is desired during the process. But just interested in knowing what happens to the fat during the process - understandably the meat gets "denser" - that's good thing - but happens to the volume of fat?

    Thanks,
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Yep agree totally with both of you. I guess I'm over reacting to my previous bad trim job - that I'll take care of.

    The pricing on rib-eye primal is so attractive and like y'all said..tastes good! Guess I'll throw the dice and do a rib-eye primal first.

    Thanks guys,
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  • Misippi Egger
    Misippi Egger Posts: 5,095
    Let us know how dealing with the bag and vacuum sealer works. That seems to be the biggest complaint about the dry bags.
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Hey Clark,

    I don't know for nothing about aging meet but I needed/wanted a vacuum sealer and the drybag as a way to "push" my wife over the wall on this. :laugh:

    The idea of dry aging in the frig sans anything is appealing but the bag is neat and tidy especially when the kids are home.

    We'll see, it's all about learning.
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  • Unknown
    Unknown
    Don't trim! Just got email from owner of Drybag:

    "
    First, to create the best (and, ultimately, safest) bond between the surface of the meat and the DrybagSteak material, it is critical that the meat be well coated with proteins--i.e. bloody and gooey like right when you crack it out of the cryovac if you purchase meat from Costco or Sam's Club. Resealing after aging has begun is a highly undesirable practice as you will not get the complete bond that allows the meat to dry right through the bag. "
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