Dry aging beef
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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!
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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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Jonathon Well that will certainly give you a good crust!
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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.
Tex_77
Congrats they look great, I’m sure they ate well also, how ever don’t waste the trimmings bag them up and freeze and use them for added meat to your homemade sausages.
I also aged some last spring with UMAI bags check it out “truger” -
End times be dam ned dry aging beef!
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35 days later here are the results. I do feel thst tying helped the meat to retain its shaoe more. I also tried cutting one steak by its self then trimming off the bark, and found it was much easier to trim the whole primal then individual steaks.
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Tex_77 oooooooohhhh now THOSE LOOK NICE! You obviously picked a good primal! Also, obviously you did a good job of aging it.
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I am looking at trying my hand at drying some beef and venison to make something similar to what I could get from my local locker when we lived much farther south. It was sort of like what you would find in a jar on the shelf, only better. Used basically for SOS/chipped beef.
Anyone have any direction or ideas I can use and move forward? I assume it is similar to jerky only a longer process to cure and dry.
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YooperDog Billtong? Is that what you are referring too? That would be interesting because that is something I am digging into and will be one of my next projects!
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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YooperDog Billtong? Is that what you are referring too? That would be interesting because that is something I am digging into and will be one of my next projects!
Jonathon It is somewhat similar, but it is a whole muscle that is dry cured, smoked and left to dry some more. It is then shaved into pieces and use as needed. Reminiscent I would say of a large piece of jerky. Biltong I think is more like larger pieces of flavored/seasoned meat turned into thick jerky.
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More like shaved Bresaola
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