Dry aging beef
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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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John Gehringer We don’t quite have sun peeking through yet but it’s not as dreary as it was moments ago. It looks like most of the rain has passed for now.
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.
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I just did a small rib roast for the first time. But stupid me didn’t write the date I started and only when to take it out in my outlook calendar . So read it wrong so only dry aged for 30 days instead of 60. Ha ha oh well. Will see how it is.
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Stats77 Did you use a Umai bag to age? 60 days seems like a long time 45 days is about the longest I hear people say to dry age.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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