After 28 Day's It's Time

[RickB]

Dry aged meat is a labor of love. But this seemed to take entirely to long. Let’s hope the results are worth the wait. Got six pieces of boneless ribye to process.

Out of the bags this is what ya get

You can see how the bags clinged to the meat by ripples in the crust. These baby’s are going to be a chore to cut. So…Let’s get the knives sharp. It’s been awhile anyway.

Well after much effort and way too much waste, got 17 steaks about 10-12 oz out of these cuts. Some great marbling and color.

Will let ya know how they are later!

 

[Pappymn]

Curious what the starting weight was, and how much was lost. They look really good

 

[RickB]

Curious what the starting weight was, and how much was lost. They look really good

The starting weight of each piece was about 4.5 pounds. That is what I meant buy way to much waste. The end weight before trim was about 3.25 lbs. after trim you got a little over 2 lbs. Most of the waste were the face cuts. With six pieces you had 12 face cuts.Keep in mind this was a whole ribeys and a half.Buy a whole ribeye and you have 2. Much less waste and a lot better yeild. The only reason I bought these were a price of 5.99lb. Portion price came to about $10 a steak. Still not to bad. In a fine resturant it would cost you $40 or more. Nxt time it will be a whole primal.

 

[muebe]

Those look really good Rick!

I hear some people eat the bark trimmings. I don't think I would even try it...

 

[RickB]

Those look really good Rick!

I hear some people eat the bark trimmings. I don't think I would even try it...

I dont think so tim!

 

[Pappymn]

The starting weight of each piece was about 4.5 pounds. That is what I meant buy way to much waste. The end weight before trim was about 3.25 lbs. after trim you got a little over 2 lbs. Most of the waste were the face cuts. With six pieces you had 12 face cuts.Keep in mind this was a whole ribeys and a half.Buy a whole ribeye and you have 2. Much less waste and a lot better yeild. The only reason I bought these were a price of 5.99lb. Portion price came to about $10 a steak. Still not to bad. In a fine resturant it would cost you $40 or more. Nxt time it will be a whole primal.

Thanks Rick. Great information. Enjoy your awesome steaks

 

[ACW3]

Are the trimmings totally inedible? Could they be ground and added to something like chili?

Art

 

[muebe]

Art the trimmings are not inedible. There are some who grind up the trimmings to use in ground beef or simmer down into beef stock. Some others just leave the bark on the steak and eat it. The flavor is not for everyone from what I have read. I personally don't plan on trying any myself.

 

[TentHunter]

Great post & discussion Rick! I'm watching this one closely for your honest evaluation of this process, because...

Well after much effort and way too much waste...

...that's the part that keeps holding me back. I can't help but wonder if the flavor of the end product is worth the waste. Quite honestly, we love the results we get now, without the dry aging.

 

[muebe]

I am hoping that I will get much less waste with the 13Lb Rib-Eye roast I am currently dry aging. But as Rick points out even with the waste it is still a good deal compared to a dry aged steak at a fine restaurant.

I can say that the last ones I made were fantastic!

 

[Patrick_CT]

Looks good Rick. When are you cooking them?

 

[RickB]

I am hoping that I will get much less waste with the 13Lb Rib-Eye roast I am currently dry aging. But as Rick points out even with the waste it is still a good deal compared to a dry aged steak at a fine restaurant.

I can say that the last ones I made were fantastic!

Without a doubt you will probably not have a third of the waste I did.

 

[RickB]

Looks good Rick. When are you cooking them?

Hopefully sunday.