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Norm

Quintessential Chatty Farker
Joined
Feb 22, 2010
Location
USA
Name or Nickame
Private
I had a steer done a couple of months ago and had them keep the loins and ribeye primals whole. They've been dry aging in my big cooler for 45 days so I started breaking them down and vac'ing for the freezer.

i-Xm3f84W-XL.jpg


This what is normally called a NY strip as the tenderloin has been removed.

i-3rBrB67-XL.jpg


Ready to be vac'd and frozen.

i-T5q47nQ-XL.jpg


A couple of the ribeyes.

i-KwCbbd2-XL.jpg


No idea how they would grade but the steer was 1540#'s so maybe prime?

Might see if Phil would want to use the last pic to use as a fund raiser for donation to the Brethren. I'll flash freeze them, ship overnight to the high bidder if he's interested in doing so.
 
I had a steer done a couple of months ago and had them keep the loins and ribeye primals whole. They've been dry aging in my big cooler for 45 days so I started breaking them down and vac'ing for the freezer.

i-Xm3f84W-XL.jpg


This what is normally called a NY strip as the tenderloin has been removed.

i-3rBrB67-XL.jpg


Ready to be vac'd and frozen.

i-T5q47nQ-XL.jpg


A couple of the ribeyes.

i-KwCbbd2-XL.jpg


No idea how they would grade but the steer was 1540#'s so maybe prime?

Might see if Phil would want to use the last pic to use as a fund raiser for donation to the Brethren. I'll flash freeze them, ship overnight to the high bidder if he's interested in doing so.

Need to send a couple here for a more in depth test.:becky:

Looks great, Norm!!
 
Nice work Norm, I'm guessing prime as well. They are going to be tasty I'm sure.
 
Dang brother that's a beautiful thing! I've been wondering when that critter was gonna show up around Q-talk again! When's supper, I'll bring the cervezas amigo!
 
Thanks for the kind comments folks!
 
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