My first attempt at dry aged rib-eyes
- Thread starter muebe
- Start date
Kite
New member
Please keep us posted.. I am very interested in this but I hear what you are saying about contamination.
Tatonka3A2
New member
I missed that you cooked those steaks up! Nice job on them by the way.
The taste is hard to explain and it is one of those "just need to try it" things in order to believe it. Glad to see you liked it and are trying it again. We have done a few now and we will keep on doing them as well.
The taste is hard to explain and it is one of those "just need to try it" things in order to believe it. Glad to see you liked it and are trying it again. We have done a few now and we will keep on doing them as well.
Trooper
New member
First, let me give you the finest compliments for all of your efforts in this venture. You no doubt have learned much and have passed along wonderful tips to all of the readers of this topic.
I just don't think I could do it. I have a FoodSaver vac and I have a spare frig in the lower level. And I have a butcher/market nearby that sells dry aged beef. The down side of purchasing "dry aged" beef from my butcher is cost.
To be honest,I don't recall how long is hangs & "rots". Maybe 21 days, just not sure. If the beef from the butcher and the beef from the home process as described is identical, the main reason for doing it at home would be COST. But, hey, $7.60 lb. for boneless ribeye is Awesome. (I may jump on later and give the cost of a whole boneless ribeye from the butcher- over twice, I'm sure)
I want to keep this on topic. But, is there much difference in the way comp teams that take a cyro vac brisket and let it sit in the frig for 40-45 days as opposed to using the dry bags?
As you can tell, I'm pretty ignorant in the whole dry aging issue.
And a final salute to you for your fine effort.
I just don't think I could do it. I have a FoodSaver vac and I have a spare frig in the lower level. And I have a butcher/market nearby that sells dry aged beef. The down side of purchasing "dry aged" beef from my butcher is cost.
To be honest,I don't recall how long is hangs & "rots". Maybe 21 days, just not sure. If the beef from the butcher and the beef from the home process as described is identical, the main reason for doing it at home would be COST. But, hey, $7.60 lb. for boneless ribeye is Awesome. (I may jump on later and give the cost of a whole boneless ribeye from the butcher- over twice, I'm sure)
I want to keep this on topic. But, is there much difference in the way comp teams that take a cyro vac brisket and let it sit in the frig for 40-45 days as opposed to using the dry bags?
As you can tell, I'm pretty ignorant in the whole dry aging issue.
And a final salute to you for your fine effort.
muebe
New member
Trooper leaving a cryo-vac brisket in the bag is called "wet aging". Those cryo-vac bags are air tight and do not allow any air or moisture escape.
The Umai bags are made of a material that creates a air tight seal but yet allows the water molecules to be released. They are actually drying from in the bag.
When you hang meat in a open fridge like the butchers do to dry age meat there is a issue with humidity and temperature. The temperature range should be between 34F and 38F. They also control the humidity so they slowly dry. During this dry time there is a bacteria that forms and breaks down the meat. That bacteria intensifies the meat flavor and changes the texture. Too warm or too cold and the bacteria will not grow. And if it dries too quickly the bacteria won't do it's job penetrating the large cut of meat.
The dry age bags allow the meat to slowly dry so no humidity controls are needed. The moisture leaves the bag but nothing enters.
Now is this process as good as dry age meat you get from your butcher? That I cannot answer.
I can say that the bags are inexpensive and I really enjoyed the last rib-eyes I made. They were fantastic and I am hooked. It is also fun watching the meat slowly age.
The Umai bags are made of a material that creates a air tight seal but yet allows the water molecules to be released. They are actually drying from in the bag.
When you hang meat in a open fridge like the butchers do to dry age meat there is a issue with humidity and temperature. The temperature range should be between 34F and 38F. They also control the humidity so they slowly dry. During this dry time there is a bacteria that forms and breaks down the meat. That bacteria intensifies the meat flavor and changes the texture. Too warm or too cold and the bacteria will not grow. And if it dries too quickly the bacteria won't do it's job penetrating the large cut of meat.
The dry age bags allow the meat to slowly dry so no humidity controls are needed. The moisture leaves the bag but nothing enters.
Now is this process as good as dry age meat you get from your butcher? That I cannot answer.
I can say that the bags are inexpensive and I really enjoyed the last rib-eyes I made. They were fantastic and I am hooked. It is also fun watching the meat slowly age.
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SmokinSteiny
New member
Man it seems like you've had that thing in there longer then 10days!!! I'm impatient to see the results I can only imagine what you feel like!
TentHunter
Moderator
Muebe, this thread is really helpful and I'm watching it closely. I'm still on the fence with whether or not I want to give this a try.
muebe
New member
Then into 1 inch thick steaks...
Then trim the outer bark from each steak...
Total weight 7lbs...
All ready to be vac sealed. Going to seal two to a bag and each set will be seasoned differently and frozen for later use. Might save two for this weekend
Ok so let's go over the numbers:
Started with a 14.77lb Boneless Rib-Eye Roast @ $7.59lb for a total of $112.10
After trimming it went into the fridge at 13lbs. It left the fridge at 10lbs. And I ended up with 13 steaks totaling 7lbs.
So $112.10 divided 13 is $8.62 a steak
$112.10 divided by 7 is $16.01 a pound
Keep in mind that 3lbs of loss would have happened regardless of dry aging or not. That first 3lbs was all the fat trimmed before dry aging. Now some of that bark that was trimmed was fat and might have been trimmed under normal conditions. Also there was waste on the ends due to not making a large enough steak for my standards. And finally there are probably others who are much better at trimming than me. I admit I did not exactly take my time and the waste might have been less with someone better skilled. Maybe consider mine the worst case scenario
Then trim the outer bark from each steak...
Total weight 7lbs...
All ready to be vac sealed. Going to seal two to a bag and each set will be seasoned differently and frozen for later use. Might save two for this weekend
Ok so let's go over the numbers:
Started with a 14.77lb Boneless Rib-Eye Roast @ $7.59lb for a total of $112.10
After trimming it went into the fridge at 13lbs. It left the fridge at 10lbs. And I ended up with 13 steaks totaling 7lbs.
So $112.10 divided 13 is $8.62 a steak
$112.10 divided by 7 is $16.01 a pound
Keep in mind that 3lbs of loss would have happened regardless of dry aging or not. That first 3lbs was all the fat trimmed before dry aging. Now some of that bark that was trimmed was fat and might have been trimmed under normal conditions. Also there was waste on the ends due to not making a large enough steak for my standards. And finally there are probably others who are much better at trimming than me. I admit I did not exactly take my time and the waste might have been less with someone better skilled. Maybe consider mine the worst case scenario
Tatonka3A2
New member
Looks like a great stash for the freezer!!
I would suggest not trimming the first time around since you will be trimming after the dry age process - I would imagine a lot less loss.
I would suggest not trimming the first time around since you will be trimming after the dry age process - I would imagine a lot less loss.
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Smokinman88
New member
Muebe, those are some fantastic looking steaks, thanks for posting all the great information in this thread!
RickB
New member
Get off the fence Tent! It's really not expensive, very easy to do and Its well worth it! If you like top quality meat it a no brainer.
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RickB
New member
Ditto here
