Dry Aged Beef Project

[CentralOhioBBQ]

The subtle moldy blue cheese smells I got cutting the meat up we didn’t get eating it. It was good prime rib, not exceptional. I didn’t taste the same cut not aged, but I wouldn’t have known it was aged if it was served to me blind. Flavor and texture were both good, not great..

On to the 45 day in a few weeks.

 

[Bbq_lover]

That looks good! I find no real taste difference at 28 days. I won’t go less than 6 weeks before I cut into mine. I sometimes go to 8 weeks, but any more is to funky for me. Between 6 and 8 weeks to my sweet spot for dry aging. Keep posting and I need your fridge!!

 

[sudsandswine]

I always did 42 to 45 days, much shorter than that and the difference was too subtle to justify the loss from the pelicle + time involved. I like the scientific way you're approaching this important matter though :thumb:

 

[Mikhail]

When I was working in NC summer of 17 the groceries down there had dry aged beef in house so I tried it a few times - my hotel had a real nice grill. I could not tell a substantial difference other than the price.

 

[CentralOhioBBQ]

That looks good! I find no real taste difference at 28 days. I won’t go less than 6 weeks before I cut into mine. I sometimes go to 8 weeks, but any more is to funky for me. Between 6 and 8 weeks to my sweet spot for dry aging. Keep posting and I need your fridge!!

Yep, I’m a little surprised at not being able to tell at 28. Long term I’m hoping to expirement with some really long ages, like 200+. I love the funk. But this 28, 45,60, 90 day initial test will set my preference window for what I’ll typically do for normal aging outside of the expiramental stuff.

 

[Big George's BBQ]

That looks awfully good to me

 

[EdF]

As far as the trimmings go, you can mix them in with any number of stew concoctions as a "condiment" (along with other meat). They're great to toss in when making stock. And if you have dogs, they'll be happy to dispose of them for you.

I tend to leave as much as possible on the piece of meat, for flavor. If someone doesn't like it, they can always trim it off on the plate and pass it to the dogs.

 

[jasonjax]

So the pellicle is completely safe to eat?

 

[CentralOhioBBQ]

So the pellicle is completely safe to eat?

I presumed cooked. But raw for the dogs?

 

[CentralOhioBBQ]

I discard the dessicate. I read someone mentioning using it to flavor french onion soup. Sounded interesting.

Brilliant! If I was with you in person i’d buy you a high life. Let a batch of FOS bubble away all day, let the trimmings cook off for about 2 hours to start. 3lbs of sweet onions, garlic, some washursister sauce and another 3 hours on the stove and it’s smelling fantastic. Good call.

 

[EdF]

I presumed cooked. But raw for the dogs?

No problem - reproducible results. They love it! Just a bit at a time, like treats.

 

[CentralOhioBBQ]

Pulled out a few more chunks of meat tonight for chapter 2 of the expirament. Note that I originally planned 28,45,60, and 90 day ages for both primals, but because of the underwhelming 28- day time rib results I decided to push those times out.

Tonight I cut up and bagged a 55-day prime rib roast (2nd of 4), and a 43 day NY Strip primal (1 of 4) that I cut into steaks and vac sealed.

Also had a venison loin age for 16 days, lost a lot to trim, but the cuts we have look and smell beautiful.

I’ll post some notes after we sample.

 

[Dr. Weld]

You still sampling? I was curious on your thoughts of the beef that was aged a bit longer.. I love Dry Aged prime beef. Nom nom.. When I eat none aged beef or none prime beef anymore, I'm like ehh. lol

 

[CentralOhioBBQ]

How was the youngest Strip? Really good. My wife says she liked it but doesn’t think she’ll like anything that goes longer. I however think there’s a lot of room for the flavors to concentrate even more. She said her exhales tasted like blue cheese for the next 30 mins

 

[MisterChrister]

That looks delicious! And since I melt blue cheese onto my steaks, your wife's comment sounds like WIN to me!

 

[cheeaa]

Man this is so awesome. Good luck!!

Check this thread out...

https://eggheadforum.com/discussion...oast-for-christmas-dinner-its-too-late-but/p1

This guy just throws it in the fridge. Keeps it super simple and apparently cutting off the pellicle is sacrilege. Lol... Doesnt seem to worry about temp or humidity. Seems like if you're doing it recreationally, you dont really need to worry about that stuff. Cant wait to try this though. I just gotta stop buying beer so I can have the room to do it.

 

[CentralOhioBBQ]

Man this is so awesome. Good luck!!

Check this thread out...

https://eggheadforum.com/discussion...oast-for-christmas-dinner-its-too-late-but/p1

This guy just throws it in the fridge. Keeps it super simple and apparently cutting off the pellicle is sacrilege. Lol... Doesnt seem to worry about temp or humidity. Seems like if you're doing it recreationally, you dont really need to worry about that stuff. Cant wait to try this though. I just gotta stop buying beer so I can have the room to do it.

Thanks. The pellicle isn’t good, esp when you get past 40+ days from what I’ve seen so far. It’s like rock hard jerky. I’d prefer shave it off and use for stock. To each his own..

 

[cheeaa]

Interesting. I cant really say as I havent done it yet but I would bet it makes a great stock. Did I see you post earlier that you wanna try 200 days? I guess you would do a whole primal for that? Is there a precedent? I've only seen like 120 days. I like the thought of trying that.

 

[CentralOhioBBQ]

I plan to go out to a year eventually...this is expiramental after all

 

[Big George's BBQ]

What you have looks awfully good