Author Topic: 35 days rib eye on the way  (Read 3714 times)

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
35 days rib eye on the way
« on: January 30, 2016, 10:38:23 PM »
After reading about the UMAI bags, had to give it a try, went to Sam's last Saturday, and bought a 16.89# piece.  My automated Foodsaver (model 3425) didn't work at all, went to Wally world and bought a fully manual 2000 series unit, this one did the trick. I'm 7 days in right now... trying to keep busy with the SI 3D so i can make the wait less painfull ;D
Bob from Cahokia, IL

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10996
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: 35 days rib eye on the way
« Reply #1 on: January 31, 2016, 02:06:09 PM »
You'll love it, Bob!  The UMAi bags make it so easy!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #2 on: February 13, 2016, 08:32:42 PM »
3 weeks down, 2 to go....
Bob from Cahokia, IL

Walt

  • Hero Member
  • *****
  • Posts: 943
    • View Profile
Re: 35 days rib eye on the way
« Reply #3 on: February 13, 2016, 09:26:08 PM »
I have one in that will be coming out April 1st (60 days).  They are easy to overcook, so keep a close eye on them while grilling.  The bags work really well for those of us in enviornments too hot to hang meat. Its a very short step from here to doing your own charcuterie. Good luck.
Walt from South East Louisiana
Model#2 Bypassed with
Auber PID WSD 1200 GPH
Weber EP-330 LP grill

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #4 on: February 14, 2016, 09:48:08 AM »
Bob from Cahokia, IL

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #5 on: February 21, 2016, 11:37:43 AM »
Today is day 29 :P, less than a week to go 8)
Bob from Cahokia, IL

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #6 on: February 27, 2016, 08:45:51 AM »
Today is the day :) 35 days... have to work until noon today and when I get home, butcher time!
Bob from Cahokia, IL

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #7 on: February 27, 2016, 03:42:59 PM »
Here we go! what a relief to cut it and see some red! end up with 13 steaks between 13 and 16oz each. The start weight was 16.89 # and I end un after trimmed a lil shy of 12 #...

Bob from Cahokia, IL

swthorpe

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 2003
    • View Profile
Re: 35 days rib eye on the way
« Reply #8 on: February 27, 2016, 06:32:29 PM »
Those steaks look really good!
Steve from Delaware
Smokin-It #2

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #9 on: February 27, 2016, 08:28:49 PM »
maybe because the dry aged process ( less water in the meat) but at the same temp as usual (130f sous vide) the steak was cooked a tad more... next one will be at 127f... still an effin good steak tho!
« Last Edit: February 28, 2016, 09:55:41 AM by icebob »
Bob from Cahokia, IL

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10996
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: 35 days rib eye on the way
« Reply #10 on: February 29, 2016, 08:42:52 PM »
Good job, Bob!  I've done the SV steaks a few times now, and me and the fam both agree that my steaks on the grill far surpass them.  Not that they are "bad," just not the same.  I suggest you give steaks that good a whirl on the grill, in order to experience the real beauty of dry-aged steaks!
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!

bb123

  • Newbie
  • *
  • Posts: 6
    • View Profile
Re: 35 days rib eye on the way
« Reply #11 on: March 06, 2016, 12:21:23 AM »
Hello all
Have you guys heard about https://www.steaklocker.com. I own one and use it all the time for making charcuterie and for dry aging bone in Rib eyes, shortloins, leg of lamb, heavy fat tenderloins. the best part is the germicidal light and smart app which allows you to monitor your proteins in the locker.

enjoy the photos the bone in ribeye aged 55 days, the boneless rib 30 days, and the tenderloin 14 days.

thanks
Mike     
« Last Edit: March 06, 2016, 12:25:06 AM by bb123 »

icebob

  • Sr. Member
  • ****
  • Posts: 195
    • View Profile
Re: 35 days rib eye on the way
« Reply #12 on: March 06, 2016, 11:04:15 AM »
At that price, I'll keep using the bag ;)
Bob from Cahokia, IL

bb123

  • Newbie
  • *
  • Posts: 6
    • View Profile
Re: 35 days rib eye on the way
« Reply #13 on: March 06, 2016, 01:09:33 PM »
Hi icebob
I know the price point is a bit high, I guess it all depends on how much you would use it and I know steaklocker does have discounts fairly often. The locker has save me a lot of $, for example at Pat LaFrieda a 50 day aged bone in ribeye before shipping is right at 37.00 a pound. I know Costco has choice and prime bone in ribeye for around 8.59 lb and once you trim it your cost should be around 12.50 - 14.00 dollars lb that is 22.00 cheaper.

DivotMaker

  • Administrator
  • Hero Member
  • *****
  • Posts: 10996
  • Model 1, 2D conversion, and 3D!
    • View Profile
Re: 35 days rib eye on the way
« Reply #14 on: March 06, 2016, 01:15:23 PM »
Mike, that's a nice unit, and sounds like you use it a lot.  Price is high, but justified for someone like you, who gets lots of use out of it.  Have you ever tried the UMAi dry steak bags?  Great alternative, for those who can't justify the steak locker (occasional dry-aging).  The thing I like about the bags is that they remove any possibility of contamination; they seal out bacteria, but allow the meat to dry age.  Thanks for sharing the locker.
Tony from NW Arkansas
"Official Smokin-It Test Pilot"
Smokin-It Model 1, 2D conversion, and 3D
Auber PID, NexGrill 896 6-burner, CharBroil Big Easy, Anova Precision Cooker w/WiFi
Wife, Son and One REALLY Big Dog!