jwtseng
is one Smokin' Farker
- Joined
- Mar 19, 2013
- Location
- Walnut Creek, CA
This was an IBP prime grade striploin subprimal that I got from Costco and aged for 64 days in an Umai bag...
At one point I had 5 subprimals aging in my garage fridge, and I noticed a definite "meaty" smell every time I opened up the door to check on the meat. But this subprimal was the last of the cohort and sat alone in the fridge for the last three weeks or so, and I noticed that the meaty smell completely dissapated. Strange. Must be that the refrigerator is not as efficient at circulating air when it is full.
Anyways, here is the subprimal out of the bag...very hard and shiny with no areas of mold or liquefied spots...
Here's a closeup of the endcut...
Slicing it open for the first time is always fun...the knife makes a "cracking" sort of sound when it cuts cleanly through the desiccated meat and fat...
I'm cooking half of the subprimal as a roast in the near future, and the other half I sliced into three 2.5" thick NY strips. I trimmed the outer bark before steaking out...this is easier on a striploin than on a ribeye roast...
I ended up trimming down a lot more of the fat after this pic, but here's a shot of the trimmings...Looks edible, doesn't it?
I've saved up the trimmings in the past but I have yet to utilize them. These trimmings went to my dog for disposal. Talk about living like a king, this dog.
The Umai bags are great. I've gotten some excellent results and lots of great tasting steaks. Highly recommended to all!
At one point I had 5 subprimals aging in my garage fridge, and I noticed a definite "meaty" smell every time I opened up the door to check on the meat. But this subprimal was the last of the cohort and sat alone in the fridge for the last three weeks or so, and I noticed that the meaty smell completely dissapated. Strange. Must be that the refrigerator is not as efficient at circulating air when it is full.
Anyways, here is the subprimal out of the bag...very hard and shiny with no areas of mold or liquefied spots...
Here's a closeup of the endcut...
Slicing it open for the first time is always fun...the knife makes a "cracking" sort of sound when it cuts cleanly through the desiccated meat and fat...
I'm cooking half of the subprimal as a roast in the near future, and the other half I sliced into three 2.5" thick NY strips. I trimmed the outer bark before steaking out...this is easier on a striploin than on a ribeye roast...
I ended up trimming down a lot more of the fat after this pic, but here's a shot of the trimmings...Looks edible, doesn't it?
I've saved up the trimmings in the past but I have yet to utilize them. These trimmings went to my dog for disposal. Talk about living like a king, this dog.
The Umai bags are great. I've gotten some excellent results and lots of great tasting steaks. Highly recommended to all!