Time for some knife skills

[RickB]

A 21 day Prime dry aged ribeye ready to cut.

The first thing I noticed when I took my first cut was the wonderful aroma. Much better than my first try with the choice grade ribeyes. The second thing I noticed was the color. A much darker red, not as pink. The last thing I noticed was a better marbling. We all know about the large fat vein in ribeyes, but this had better fat in the meat. So for your inspection…..

Ready to wrap, quick freeze and then Vac pack. Have a menu ready for tomorrow and will let you know how they taste!

 

[SoDakSmokerGolfer]

Nice work! Those look fantastic!

 

[HogSmoker]

They do look marvelous and I have never had a dry aged ribeye bet they are very good.

 

[Big Poppa]

very nice work Rick

 

[TentHunter]

Wow, you can almost see the concentrated flavor. Those are going to taste great.

 

[Saxguy]

Looks great, Rick. What was your process for the aging?

 

[RickB]

Looks great, Rick. What was your process for the aging?

Go to drybagsteak.com. Will tell you everything you need to know.

 

[Salmonsmoker]

Rick, I just did the same cut-up yesterday with a choice rib eye from RD. Went trough the selection and found one well marbled. Looks about like yours. Interesting, this about RD-when their vac-packed wet aged subprimals get closer to their expiration date they cut them out of the herd and discount them. I've seen as much as $2/lb. which is fine with me. I dry age them in a Umai bag for 2 weeks, cut up and then vac. freeze. I can't detect any noticeable difference getting a fresh one and going 28 days. A duo will be going on the drum tomorrow. Rain is forecast, but when it's steaks on the drum...need I say more?