So I did my second dry age session using with UmaiDry bags. First one was a prime ribeye 45 day dry aged. Thread is below just in case you want to check it out.
http://www.bbq-brethren.com/forum/showthread.php?t=203285
Some numbers if anyone is interested:
Whole rib was 20lbs (19.92 to be exact) $5.88/lb @ $117.13 total
Day 37 it weighed 17.85lbs which was about 2lbs of weight loss
48oz (3lbs) unusable trim/waste
Trimmed steaks weighed in from 28 to 32 oz (1.75 to 2lbs) each
22oz (1.38lbs) of ground meat from the trimmings
8oz (.5lb) of good pure fat for sausage and such
Final cost for the steaks came to slightly less than $9/lb
Anyway, I bought a whole Choice grade 7 bone rib on sale at $5.88/lb. Can't beat that especially for dry aging.
Nice piece of meat for sure
Pretty straight forward and all you do is take the meat out of the cryovac and put it in the UmaiDry bag, seal it with a Foodsaver and put it in wire rack fridge shelf from 28-60 days.
I actually had a hick up and didn't know Umai sells short loin bags for larger cuts like this one. Initially I ordered a combo pack that also included 2 large bags which I thought were the largest size they offered but I was wrong. :doh: Long story short it was too late to turn back so I "stuffed" my meat inside the bag forcing it in there. Really tight fit and it stretched the bag. :biggrin1: I planned on going 45 days again but there was a large air pocket, bone side, which you're not supposed to have and it was due to the wrong bag. I decided to play it safe and pulled it at day 37 which is more than decent amount of time to dry age.
Here's what it looked like at day 37
Fat cap side
Out of the bag. No funky smell or nothing out of the ordinary so definitely cleared to move forward:thumb:
First thing I did was remove the membrane
Next I started trimming the desiccated bark off fat cap side
Started to see goodness
Wrapped my knife around and flipped the meat bone side again and continued slicing the bark to try and trim it out in one big piece
Tough as leather
Bark is now trimmed off and nothing but beautiful meat
Next I decided to French it
One cut across
One cut down and alongside the bones
Rough trim
Burger or sausage meat :thumb: Not going to waste
Cleaned up and ready to be cut into Cowboy steaks:becky::becky::becky:
First steak. Not too bad for a choice grade:clap2:
And the rest
Oh yeahh!!
Ready to go into the freezer except for one that I will cook in the next day or two
This was lots of fun even considering the hurdle. It turned out great and I'm happy. Thank for looking!!
http://www.bbq-brethren.com/forum/showthread.php?t=203285
Some numbers if anyone is interested:
Whole rib was 20lbs (19.92 to be exact) $5.88/lb @ $117.13 total
Day 37 it weighed 17.85lbs which was about 2lbs of weight loss
48oz (3lbs) unusable trim/waste
Trimmed steaks weighed in from 28 to 32 oz (1.75 to 2lbs) each
22oz (1.38lbs) of ground meat from the trimmings
8oz (.5lb) of good pure fat for sausage and such
Final cost for the steaks came to slightly less than $9/lb
Anyway, I bought a whole Choice grade 7 bone rib on sale at $5.88/lb. Can't beat that especially for dry aging.
Nice piece of meat for sure
Pretty straight forward and all you do is take the meat out of the cryovac and put it in the UmaiDry bag, seal it with a Foodsaver and put it in wire rack fridge shelf from 28-60 days.
I actually had a hick up and didn't know Umai sells short loin bags for larger cuts like this one. Initially I ordered a combo pack that also included 2 large bags which I thought were the largest size they offered but I was wrong. :doh: Long story short it was too late to turn back so I "stuffed" my meat inside the bag forcing it in there. Really tight fit and it stretched the bag. :biggrin1: I planned on going 45 days again but there was a large air pocket, bone side, which you're not supposed to have and it was due to the wrong bag. I decided to play it safe and pulled it at day 37 which is more than decent amount of time to dry age.
Here's what it looked like at day 37
Fat cap side
Out of the bag. No funky smell or nothing out of the ordinary so definitely cleared to move forward:thumb:
First thing I did was remove the membrane
Next I started trimming the desiccated bark off fat cap side
Started to see goodness
Wrapped my knife around and flipped the meat bone side again and continued slicing the bark to try and trim it out in one big piece
Tough as leather
Bark is now trimmed off and nothing but beautiful meat
Next I decided to French it
One cut across
One cut down and alongside the bones
Rough trim
Burger or sausage meat :thumb: Not going to waste
Cleaned up and ready to be cut into Cowboy steaks:becky::becky::becky:
First steak. Not too bad for a choice grade:clap2:
And the rest
Oh yeahh!!
Ready to go into the freezer except for one that I will cook in the next day or two
This was lots of fun even considering the hurdle. It turned out great and I'm happy. Thank for looking!!
