Schubox
Knows what a fatty is.
- Joined
- May 28, 2014
- Location
- Monument...
It's been awhile since I have seen one on here so thought I would share my experience. I got some Umai bags as a Xmas gift and late February decided to give it a go.
Got a 16 lb. boneless prime rib at Costco. I wanted to start with something smaller/less expensive, but said the heck with it and went all in.
I trimmed about a pound off one end so it would fit in the bag better and let it age in the kitchen fridge for 46 days. Here's how it looked when done, weighed 11 lbs.
Cut into 1 1/2" steaks and trimmed all the crust & fat. There was quite a bit more fat than I was expecting, the tail piece of fat was almost 1/4 of the steak.
Got 9 steaks out of it with a total weight just under 7 lbs. A bit dissapointing but they looked and smelled fantastic. Here they are all ready for the freezer.
Kept one of them in the fridge and cooked it on the kettle with the Grill Grates. Used Montreal seasoning to keep it simple, baked potato and salad w/home made blue cheese dressing.
Gotta say it was one fantastic steak!
(sorry about rotated pics, not sure why it rotates some but not others?)
I ended up with 46% yield from the 15 lb. prime grade ribeye which comes out to just over $30 per lb. OOF! Since I have 2 more bags I will definitely try it again. I'll just do it when I can get the meat on sale and hopefully have less fat on it. I'm getting an Anova soon so next cook will be soux vide! The process was easy and I recommend to anyone wanting to try dry aging, you just need to have a lot of patience waiting for it to finish!
Cheers!
Got a 16 lb. boneless prime rib at Costco. I wanted to start with something smaller/less expensive, but said the heck with it and went all in.
I trimmed about a pound off one end so it would fit in the bag better and let it age in the kitchen fridge for 46 days. Here's how it looked when done, weighed 11 lbs.
Cut into 1 1/2" steaks and trimmed all the crust & fat. There was quite a bit more fat than I was expecting, the tail piece of fat was almost 1/4 of the steak.
Got 9 steaks out of it with a total weight just under 7 lbs. A bit dissapointing but they looked and smelled fantastic. Here they are all ready for the freezer.
Kept one of them in the fridge and cooked it on the kettle with the Grill Grates. Used Montreal seasoning to keep it simple, baked potato and salad w/home made blue cheese dressing.
Gotta say it was one fantastic steak!
(sorry about rotated pics, not sure why it rotates some but not others?)
I ended up with 46% yield from the 15 lb. prime grade ribeye which comes out to just over $30 per lb. OOF! Since I have 2 more bags I will definitely try it again. I'll just do it when I can get the meat on sale and hopefully have less fat on it. I'm getting an Anova soon so next cook will be soux vide! The process was easy and I recommend to anyone wanting to try dry aging, you just need to have a lot of patience waiting for it to finish!
Cheers!
Last edited:
