Dry Aged Beef Project

CentralOhioBBQ · Nov 3, 2018

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 · Nov 3, 2018

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 · Nov 4, 2018

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 · Nov 4, 2018

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 · Nov 4, 2018

Bbq_lover said:
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 · Nov 4, 2018

That looks awfully good to me

EdF · Nov 4, 2018

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 · Nov 4, 2018

So the pellicle is completely safe to eat?

CentralOhioBBQ · Nov 4, 2018

jasonjax said:
So the pellicle is completely safe to eat?

I presumed cooked. But raw for the dogs?

CentralOhioBBQ · Nov 4, 2018

jasonjax said:
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 · Nov 5, 2018

CentralOhioBBQ said:
I presumed cooked. But raw for the dogs?

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

CentralOhioBBQ · Nov 29, 2018

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 · Dec 2, 2018

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 · Dec 12, 2018

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 · Dec 12, 2018

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

cheeaa · Dec 12, 2018

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 · Dec 12, 2018

cheeaa said:
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 · Dec 12, 2018

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 · Dec 13, 2018

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

Big George's BBQ · Dec 13, 2018

What you have looks awfully good

Dry Aged Beef Project

Full Fledged Farker

Attachments

Full Fledged Farker

Quintessential Chatty Farker

Babbling Farker

Full Fledged Farker

somebody shut me the fark up.

is Blowin Smoke!

Babbling Farker

Full Fledged Farker

Full Fledged Farker

is Blowin Smoke!

Full Fledged Farker

Attachments

Knows what a fatty is.

Full Fledged Farker

Attachments

Quintessential Chatty Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

Full Fledged Farker

somebody shut me the fark up.

Similar threads