Dry aging beef
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Jonathon Joe Hell Austin ClaytonD Here is a video Jess Pryles did on dry aging bags. I think I’d take the video with a big grain of salt at this point. I asked if she was using Umai dry age bags, and she wouldn’t state what brand of bags she was using. She also commented that she would have preferred to have dryaged bone-in ribeyes, because there would have been less trimming on the cap, which makes no sense, since the cap is on the opposite side of the bone.
I will mention that the fridge I am using is a spare fridge I just use for defrosting meat, and I cleaned it pretty throughly before I started this experiment. So I wont be picking up any refrigerator funk like she said hers did. Umai also states not to use mini fridges for aging, which she also recommends doing for a dedicated dry aging refrigerator. In her video she notes that see had the bag on a rack and it didnt seem that the side that was down aged as much as the side that was up, so I may flip my bag over once a week.
Tex_77 I was less than impressed with the Jess Pryles video. I know she is some hotshot but she clearly didn’t know what she was doing w/ the bags, recommended a mini-fridge, etc. I’m trimming my Costco Ribeye experiment tomorrow and cooking them up on Sunday…
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Tex_77 I was less than impressed with the Jess Pryles video. I know she is some hotshot but she clearly didn’t know what she was doing w/ the bags, recommended a mini-fridge, etc. I’m trimming my Costco Ribeye experiment tomorrow and cooking them up on Sunday…
ClaytonD I agree it left a lot to be desired. I’m not a fan of hers.
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Will be cutting into this Friday barring devine intervention! 25 days down!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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ClaytonD Nice, do you cut the tails off before cooking?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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ClaytonD Looks absolutely awesome! Gorgeous color and nice marbeling. Did you weight before and after the aging? What about how much trim you had to cut off? Do you have p=lans for that trimming? Tex_77 So I assume god decided to play his hand and prevent you from your flong awaited goal?
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Jonathon No he hasn’t intervened yet!
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If I could Make a Suggestion for everyone that does these dry age Primals. I would personally Cut my Steaks then Trim. By the looks of it when you try to trim first its not as efficient. Just a thought.
Cabelas90 That does sound like it could be a better way of doing things, thanks for the suggestion!
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Cabelas90 That does sound like it could be a better way of doing things, thanks for the suggestion!
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@Johnathon Tex_77 Yes. Starting weight was 17.8lbs and the finish was 15.1 if I recall w/o my notes. I ended up with 12 nice steaks that were about 9lbs 7oz. I tossed my trim this time. Although I did keep a nice chunk of fat to try and cook with. The trim was pretty easy. I was surprised how easily the knife went down and through the outer waxy fat. I suppose you could slice all of the meat into steaks and then trim each one individually, but that would be a lot of trimming. I may try that next time. I don’t think I lost that much edible meat with the way I did it…
Jonathon said in Dry aging beef:ClaytonD Looks absolutely awesome! Gorgeous color and nice marbeling. Did you weight before and after the aging? What about how much trim you had to cut off? Do you have p=lans for that trimming? Tex_77 So I assume god decided to play his hand and prevent you from your flong awaited goal?
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Well here are the results of 32 days of dry aging. The outside layer was very easy to cut off. I may try trussing the ribeye on the next go round to help try to keep the ribeye from flattening out and keep its shape. I didn’t weigh anything so not sure how much I lost to trim, probably a couple pounds worth, I also trimmed the tails off so that added to the amount of trim. Now to just get some cooked up tonight!
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Tex_77 Awesome color on those! I’m gonna post this on our social media accounts over the next few weeks!
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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Tex_77 Awesome color on those! I’m gonna post this on our social media accounts over the next few weeks!
Jonathon The couple that I cooked up were really tender. I can’t tell you how they compare to a fresh steak at this point though, because I’m at the tail end of having a cold, and my taste buds aren’t really working. I didn’t hear any complaints from my wife, so it must have been alright.
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Tex_77 I got a text from my wife this morning that she was listening to some podcast on her way in and was thinking of eating steak again!!! For anyone who doesn’t know my wife was a full go vegetarian when I first met her and I actually lost some ground for a while and she went Vegan but about 1.5-2 years ago I got her to start eating chicken again, steak would be the ultimate win. I am treating this whole thing like trying to get a wild animal to eat out of my hand (which isn’t a good idea I know) I am applying no pressure as I don’t want to scare her off! I have no idea why this means as much to me as it does, all that is going to happen is she will start wanting me to cook 2 steaks instead of one!
Since I was talking about feeding wild animals and my wife in one post and I happen to have this from a trip to Estes park!
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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Tex_77 I got a text from my wife this morning that she was listening to some podcast on her way in and was thinking of eating steak again!!! For anyone who doesn’t know my wife was a full go vegetarian when I first met her and I actually lost some ground for a while and she went Vegan but about 1.5-2 years ago I got her to start eating chicken again, steak would be the ultimate win. I am treating this whole thing like trying to get a wild animal to eat out of my hand (which isn’t a good idea I know) I am applying no pressure as I don’t want to scare her off! I have no idea why this means as much to me as it does, all that is going to happen is she will start wanting me to cook 2 steaks instead of one!
Since I was talking about feeding wild animals and my wife in one post and I happen to have this from a trip to Estes park!
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Tex_77 Lol, I use a maps torch, are you saying that no good?
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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