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!
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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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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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