Poll

Will Walt ACTUALLY make it 35 days??

Yes, he has the patience of Jobe!
4 (66.7%)
Maybe, but it will be incredibly difficult!
1 (16.7%)
No Way!  He'll look at that big ol' ribeye in the fridge, look at my finished steak pics, and CAVE! ;)
1 (16.7%)

Total Members Voted: 6

Voting closed: April 15, 2014, 07:13:28 PM

Author Topic: 35 day dry age of whole rib eye  (Read 12756 times)

DivotMaker

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Re: 35 day dry age of whole rib eye
« Reply #30 on: April 15, 2014, 09:50:39 AM »
Yippie!  It's finally here!  Hat's off to you, Walt, you did it! 8)
Tony from NW Arkansas
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Walt

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Re: 35 day dry age of whole rib eye
« Reply #31 on: April 17, 2014, 01:28:10 AM »
Going to be cutting the rind off and cooking later today.  Been looking @ a few video's in preparation for doing this and learned something.  Initially i vacuum sealed and helped manually massage the air out.  This gave a pretty good seal but not quite as strong as I would have liked.  It is a huge piece of meat and a very large bag.  I have seen a couple of examples where right before the vacuum sealer is about to seal, the user stops & restarts the process.  This allowed for a much tighter initial seal.  Also, some recommend putting inside a panty hose for the 1st 4 to 5 days to assist in the initial bond.  However, no more than 5 days so the hose won't bond to the dry bag.  I'm not sure if it will really matter much because the meat looks great, even with only 70-80% adhesion. 

I will take a few pictures of the process during the trimming.  7 mouths to feed for the birthday festivities.  Can't wait!
« Last Edit: April 17, 2014, 11:55:14 PM by Walt »
Walt from South East Louisiana
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DivotMaker

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Re: 35 day dry age of whole rib eye
« Reply #32 on: April 17, 2014, 08:53:56 PM »
Any update yet, Walt?? You know I'm dying to know how they turned out! ;)
Tony from NW Arkansas
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Walt

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Re: 35 day dry age of whole rib h
« Reply #33 on: April 17, 2014, 10:20:41 PM »
The ribeye was a complete success.  The taste was superb.  I seasoned with olive oil, salt, pepper & granulated garlic & cooked on the grill wide open.  Pulled the steaks @ 128 & let rest for 15 minutes.  They came out a perfect medium rare with a nice hard sear.  I cut the steaks about 1.25 to 1.5" thick.   A good sharp knife made trimming the rind fairly easy with minimal loss.  The piece originally was 16.7 lbs & lost a total of 2.3lbs from evaporation finishing up @ 14.4lbs prior to trimming.  Finished up after trimming @ 13.6lbs with 12 steaks.  We ate 5 between the 7 of us.  My tablet seems to have died so I will have to figure out how to post pictures another way.  Will update soon.
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Re: 35 day dry age of whole rib eye
« Reply #34 on: April 17, 2014, 10:23:05 PM »
That's fantastic, Walt!  I can't wait to see the pictures (just can't get enough of them  ;) ).  The taste is incredible, huh?  Great job!
Tony from NW Arkansas
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Walt

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Re: 35 day dry age of whole rib eye
« Reply #35 on: April 17, 2014, 11:26:19 PM »
Attached are the final pictures.  Sorry for the picture quality.  Took them with my phone.  I did cut the tails off after that last shot.  The meaty shavings left in the bowl were cut into very small pieces.  I then bagged up small portions for dog treats.  5 bags of these in the freezer & 1 in the fridge.
« Last Edit: April 17, 2014, 11:31:42 PM by Walt »
Walt from South East Louisiana
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Re: 35 day dry age of whole rib eye
« Reply #36 on: April 17, 2014, 11:47:35 PM »
Any ideas or suggestions for the trimmings?  The huge hunks of fat are left from the tails.  I was wondering if it could all be ground together & used like ground meat / sausage or cooked down (skimmed & strained) into a beef broth.  If not, the dogs are sure enjoying it.  I get this strange feeling I may be neglecting something that could be seriously tasty.....the shavings look like really nice beef jerky.
« Last Edit: April 17, 2014, 11:53:41 PM by Walt »
Walt from South East Louisiana
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Re: 35 day dry age of whole rib eye
« Reply #37 on: April 18, 2014, 12:06:05 PM »
I can definitely see a difference in the 21-day and 37-day.  The main thing I see is the depth of the browning in the fat.  At 21-days, I didn't have to remove as much fat.  Btw, I trimmed the big hunk of fat at the tails (less flareup when cooking).  It would be interesting to taste the difference in the two.
Tony from NW Arkansas
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Walt

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Re: 35 day dry age of whole rib eye
« Reply #38 on: April 18, 2014, 02:10:24 PM »
Since your offering, send me one of yours & I'll let you know.:P  I cut the fat from the tails right after that photo & the weight loss numbers include removal for the trimming.
« Last Edit: April 18, 2014, 02:15:17 PM by Walt »
Walt from South East Louisiana
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Re: 35 day dry age of whole rib eye
« Reply #39 on: April 18, 2014, 07:46:24 PM »
I would if I had any left, Walt! ;)   I think I'm going to get another one started this weekend (actually, Monday, when my new bags arrive).  We might have to work out a swap!
Tony from NW Arkansas
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Re: 35 day dry age of whole rib eye
« Reply #40 on: April 25, 2014, 09:45:16 AM »
I think the next one will go 50 days.  Need to try the upper limit for comparison. Next outing to SAMs I will pick up another.I still have 5 left in the freezer for a special occasion.
Walt from South East Louisiana
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DivotMaker

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Re: 35 day dry age of whole rib eye
« Reply #41 on: April 25, 2014, 02:54:24 PM »
Walt, did you ever know that you're my hero?  ;D
Tony from NW Arkansas
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