Dry aging beef
-
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
Tex_77 I have found the bags don’t hold a seal like vac sealing, they are a membrane. If they end up to loose I tie them up with butcher twine just to keep the bag tight. After curing for 3 days per pound, I then dry age to a 40% weight loss. After aging I vac pac for another 30 days to relieve case hardening and to equalize the moisture. I should also mention I do the whole primal cut and not individual steaks.
-
Tex_77 I have found the bags don’t hold a seal like vac sealing, they are a membrane. If they end up to loose I tie them up with butcher twine just to keep the bag tight. After curing for 3 days per pound, I then dry age to a 40% weight loss. After aging I vac pac for another 30 days to relieve case hardening and to equalize the moisture. I should also mention I do the whole primal cut and not individual steaks.
Unionguy1019 We had no Trouble vac sealing our bag in a chamber machine. can you explain the Curing for 3 days per lb a little more? approx how long is it taking to get 40% weight loss? Do you find much difference in the 30 day wet age vs just cutting and trimming the steaks?
-
Tex_77 I have found the bags don’t hold a seal like vac sealing, they are a membrane. If they end up to loose I tie them up with butcher twine just to keep the bag tight. After curing for 3 days per pound, I then dry age to a 40% weight loss. After aging I vac pac for another 30 days to relieve case hardening and to equalize the moisture. I should also mention I do the whole primal cut and not individual steaks.
Unionguy1019 So far mine appears to still be holding a good vacuum, I think they say that the most important thing is good meat to bag contact. With good contact, the bag should almost glue itself to the meat I think. I have see videos where people just zip tie the tops of the bags. So if I am understanding you correctly on 3 days per pound, for a 17 pound piece of meat you are aging for 51 days, then you continue aging until the meat weighs approximately 10 pounds? Most all of the recommendations I have seen say not to age past 45 days, on average how many days are you dry again for?
-
Unionguy1019 So far mine appears to still be holding a good vacuum, I think they say that the most important thing is good meat to bag contact. With good contact, the bag should almost glue itself to the meat I think. I have see videos where people just zip tie the tops of the bags. So if I am understanding you correctly on 3 days per pound, for a 17 pound piece of meat you are aging for 51 days, then you continue aging until the meat weighs approximately 10 pounds? Most all of the recommendations I have seen say not to age past 45 days, on average how many days are you dry again for?
Tex_77 Prior to placing into UMAI bags, I do an EQ dry cure to my 109 rib. 2% salt 0.25% cure #1. Vacuum seal and cure for 3 days per pound. I then place into UMAI bag until I have a 40% weight loss. Dry aging whole primal cuts are different than individual steaks. Some have aged for over 60 days. After you remove the prime rib roll from the bone, slice into 3/4 inch steaks, I brush with EVOO and grill 2 minutes each side. Save the bones for a nice slow and low rib BBQ
-
Jonathon Half way home to 30 days today.
-
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…
-
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.
-
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
-
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
-
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?
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
-
Jonathon No he hasn’t intervened yet!
-
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!
-
Cabelas90 That does sound like it could be a better way of doing things, thanks for the suggestion!
-
@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?
-
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!
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
