Author Topic: 49 day dry aged ribeye  (Read 14103 times)

Walt

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Re: 49 day dry aged ribeye
« Reply #15 on: August 05, 2014, 11:01:35 PM »
I'm anxiously awaiting your report!
Walt from South East Louisiana
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mnsmoker

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Re: 49 day dry aged ribeye
« Reply #16 on: August 06, 2014, 08:27:07 AM »
Keeping up with Walt on this dry aging thing is starting to feel a bit like going out for a jog with an Olympic track star!!! LOL !!
Jim from Minnesota

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Re: 49 day dry aged ribeye
« Reply #17 on: August 06, 2014, 09:57:38 PM »
Great one, Jim - good luck with the race!  LoL.  With the meat prices skyrocketing like they are, the big whole steak cuts are about to be as much as a family vacation! ???   Your tournament may get costly pretty soon! :o
Tony from NW Arkansas
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bigfoot21075

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Re: 49 day dry aged ribeye
« Reply #18 on: September 15, 2014, 10:17:56 AM »
Hi Walt,

I use the ageing bags as well and LOVE the results. I THINK I may be making a slight mistake though. After you age, do you trim the beef at all before slicing it? I have been trimming the darkest spots, but do try to trimming it all off. Am I robbing myself of some flavor by trimming?

Also, Costco carries prime full Ribeyes for the holiday season. just an FYI.....

Rob
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Walt

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Re: 49 day dry aged ribeye
« Reply #19 on: September 15, 2014, 12:00:37 PM »
I trim the rhind off.  However, i make a concerted effort to remove as little as possible but still get rid of, most of, the hard dark spots.  Some will remain in nooks & crannies, dont worry about that.  I have read that some dont trim @ all.  After the ribeye is steaked out, I remove the tails, as well.  If not, that solid piece of fat will cayse major flare-ups.

I have been getting my ribeyes from SAMS with good results.  No COSTCO near my area.

I hope this helps.
Walt from South East Louisiana
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mnsmoker

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Re: 49 day dry aged ribeye
« Reply #20 on: September 16, 2014, 01:43:36 PM »
The next time I age a Ribeye, if prices ever come down, I'm going to slice and then trim, might make cutting through the rind  a bit easier.
Jim from Minnesota

BedouinBob

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Re: 49 day dry aged ribeye
« Reply #21 on: September 16, 2014, 04:55:26 PM »
Walt, you rock!!!! You ate 3 steaks.....assuming they were about the same 1lb size......3lb of meat????  ;D
Bob - Colorado Springs
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Walt

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Re: 49 day dry aged ribeye
« Reply #22 on: September 16, 2014, 05:53:27 PM »
I think there were 5 of us that night sampling the 3 steaks.  I probably could have done it by myself 20 years ago.  Maybe..... :-\
Walt from South East Louisiana
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Re: 49 day dry aged ribeye
« Reply #23 on: September 16, 2014, 08:03:39 PM »
The next time I age a Ribeye, if prices ever come down, I'm going to slice and then trim, might make cutting through the rind  a bit easier.

I want to try this, too, if the bulk ribeyes ever come back to earth on price!  I think trimming, after slicing, would be SO much easier!  Even with a sharp knife, trimming that rind will definitely break a sweat!
Tony from NW Arkansas
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Walt

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Re: 49 day dry aged ribeye
« Reply #24 on: April 18, 2015, 04:21:55 PM »
Finished another 50 day today for my father inlaws birthday dinner. Cant remember the original weight but after 50 days it was 13lbs even. I steaked it out then removed the tails.The tails weighed in at 2lbs 13oz. After steaking it out I then shaved a thin layer off as mentioned above by Jim & Tony.  Worked well & will probably do it that way again. Shavings were 9oz. Tails & shavings cubed up & bagged for dog treats. I got 12 nice steaks, averageing about 13oz each, from this run. Typically, the average cost per steak is $10-$12 eack. Not bad considering it would cost you about $40 in a resturant. Enjoy the pictures below.
« Last Edit: April 18, 2015, 04:26:34 PM by Walt »
Walt from South East Louisiana
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OFFSHORE GINGER

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Re: 49 day dry aged ribeye
« Reply #25 on: April 18, 2015, 05:16:05 PM »
Wow ........................this is something that ....really .... is not my cup of tea  >
[I[I .............

DivotMaker

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Re: 49 day dry aged ribeye
« Reply #26 on: April 18, 2015, 06:01:52 PM »
Wow ........................this is something that ....really .... is not my cup of tea  >

If you don't like steak, you wouldn't.  If you do like steak, and have never had a dry-aged steak, you should withhold your judgment until trying one.  Indescribably wonderful.  Not that you should dry-age one yourself, but go buy a $40-50 dry-aged steak at a good steakhouse, and you'll see.
Tony from NW Arkansas
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