Dry aging beef
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Joe Hell Well, that sounds awesome man, I’m so happy the shop is rocking and rolling since you came along!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Well, that sounds awesome man, I’m so happy the shop is rocking and rolling since you came along!
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Joe Hell Don’t be modest, I am sure more than a few of our commercial customers would be glad to have someone like you in their shops!
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With out further ado the beef is dry aging. I got lucky and scored a Chairman’s Reserve (Tyson’s branded beef program) Ribeye roll from the local Asian market, crazy I know, but it helps when you know the butcher there. I used Umai bags for this, and it was my first time using them, and I would say the instructions could use some improvements. The instructions suggest using a clean transfer method, in my opinion don’t waste your time or a bag doing this. The meat is entirely too wet, even after draining you can’t get a good seal. So after that failure I cut the bag open and dried it down with a paper towel and started again. It worked much better after it was dried down. I did a corner seal on the bag as the instructions suggest. The bags are rather tricky to get a good seal on in my opinion. I did use the “vac mouses” that are included and that greatly helped with sealing and being able to see the seal. After it was sealed I placed it in the fridge to age, now the question is, how long should I age it? Any suggestions?
Joe Hell Team-Blue Jonathon Austin
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Tex_77 Just like deplorablenc1 with his bactoferm post I am going to ask for at least a pic or two a week? We can’t wait to see how they work! I try to tell people all the time that you can get awesome deals as well as wierd ingredients at local Asian Super Markets but DAMN that is a nice score! Once you are done I’ll do a few social media posts directing people to this so more can enjoy the glory that is your Dry Aged Beef, and almost as importantly Team Blue!
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skibumben here is the start of my first dry aging project.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 nice! I did the bags on a strip loin last a couple years ago. Aged it for ~30 days. The outside gets very leathery to dry and I felt any longer I’d be cutting a lot of trim off and not have much left for steaks. I’d shoot for approximately a month. Checking for hardness after 3 weeks. Just my two cents.
Looks great and great score!
I ain’t scared.
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Tex_77 nice! I did the bags on a strip loin last a couple years ago. Aged it for ~30 days. The outside gets very leathery to dry and I felt any longer I’d be cutting a lot of trim off and not have much left for steaks. I’d shoot for approximately a month. Checking for hardness after 3 weeks. Just my two cents.
Looks great and great score!
skibumben Thanks for the tip, a chef friend of mine also recommended 30 days, I know it already a week of wet aging on it in the store.
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Smart Food Service ion the West Coast has Star Ranch Angus Boneless Beef Rib-eye primal’s for $7.69 lb this week. They are a Tyson Beef product as well, USDA Choice.
John Gehringer That’s a great price! It was odd to find Tyson beef here as there is a Cargil/Excel and National Beef packing house here. The Tyson plant is 60 miles away.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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John Gehringer That’s a great price! It was odd to find Tyson beef here as there is a Cargil/Excel and National Beef packing house here. The Tyson plant is 60 miles away.
Tex_77 We have Cargil but only at certain stores. Most of ours is IBP/Star Angus/Chairman’s Reserve which are all Tyson. Costco and Safeway all use IBP as well as a lot of butcher shops that don’t buy their sides and rather cut primals.
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Tex_77 We have Cargil but only at certain stores. Most of ours is IBP/Star Angus/Chairman’s Reserve which are all Tyson. Costco and Safeway all use IBP as well as a lot of butcher shops that don’t buy their sides and rather cut primals.
John Gehringer Tyson and IBP are one in the same. I have four major packing plants within 90 miles of me.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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John Gehringer Tyson and IBP are one in the same. I have four major packing plants within 90 miles of me.
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Tex_77 It’s IBP around here. They have a facility about 35 minutes away…the smell sometimes makes it to Walla Walla on foggy days. (barf)
Joe Hell That’s the smell of money son!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Joe Hell Just wait to all your flooding dries up, then you will have a smell!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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John Gehringer Tyson and IBP are one in the same. I have four major packing plants within 90 miles of me.
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Tex_77 guess you didn’t see where I said that, Tyson has their fingers in all things meat. Chairmen’s reserve here is usually pork products.
John Gehringer yup, I sure missed that part of it! Pork around here is mainly SeaBoard, as they have a plant about 2 1/2 hours away.
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Joe Hell The sun is on the way, I have sun peeking through the clouds right now and the Nisqually river just crested at 10 feet above flood stage, it’s about 3 miles from me. They had to open the two dams to let the excess water out. My sister showed me a picture of Pendleton.
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