My first attempt at dry aged rib-eyes

KyNola · October 02, 2012, 08:48:08 AM

muebe, it is looking good. Just curious though, is there any noticeable odor in your frig with the bag allowing the moisture of the meat to escape?

muebe · October 02, 2012, 10:25:51 AM

Quote from: KyNola on October 02, 2012, 08:48:08 AM
muebe, it is looking good. Just curious though, is there any noticeable odor in your frig with the bag allowing the moisture of the meat to escape?

Yes there is. The odor of the meat is faint but there. It is not a foul or bad smell. Smells like the supermarket butcher department ;)

OU812 · October 02, 2012, 01:50:46 PM

Takin on some nice color

squirtthecat · October 02, 2012, 01:55:12 PM

Very cool.

Put some baking soda boxes in there!

muebe · October 11, 2012, 01:14:56 PM

So it has been 21 days...

Decided to check weight...

Looks like it lost 3lbs. Went in at 13lbs and currently is 10lbs. Got 7 more days. Next Thursday will be time to carve at 28 days.

SiFumar · October 12, 2012, 03:04:10 PM

Holy heck I so need to order this! Thank you for all these postings...it really helps!

mikeradio · October 13, 2012, 10:37:03 AM

Looking great , does the meat really firm up and get a hard skin?

muebe · October 13, 2012, 10:43:25 AM

Quote from: mikeradio on October 13, 2012, 10:37:03 AM
Looking great , does the meat really firm up and get a hard skin?

Yes it gets a hard outer bark but once you remove the bark you get a normal steak with a deep red color, a little more firm, and a separation of the fat marbeling & meat.

muebe · October 18, 2012, 06:37:53 PM

Ok been 28 days time to carve. Went in 13lbs and came out 10lbs...

A top/bottom view while still bagged...

And now out of the bag. Nice mellow beefy smell...

First I cut it in half...

Then into 1 inch thick steaks...

Then trim the outer bark from each steak...

Total weight 7lbs...

All ready to be vac sealed. Going to seal two to a bag and each set will be seasoned differently and frozen for later use. Might save two for this weekend ;)

Ok so let's go over the numbers:

Started with a 14.77lb Boneless Rib-Eye Roast @ $7.59lb for a total of $112.10

After trimming it went into the fridge at 13lbs. It left the fridge at 10lbs. And I ended up with 13 steaks totaling 7lbs.

So $112.10 divided 13 is $8.62 a steak

$112.10 divided by 7 is $16.01 a pound

Keep in mind that 3lbs of loss would have happened regardless of dry aging or not. That first 3lbs was all the fat trimmed before dry aging. Now some of that bark that was trimmed was fat and might have been trimmed under normal conditions. Also there was waste on the ends due to not making a large enough steak for my standards. And finally there are probably others who are much better at trimming than me. I admit I did not exactly take my time and the waste might have been less with someone better skilled. Maybe consider mine the worst case scenario ;)

lilharv · October 18, 2012, 07:50:27 PM

they look awesum. can't wait to hear how they taste

Bear1968 · October 18, 2012, 07:55:05 PM

Look Good so far. I want to see them scored up, just off the Grill! I think that the end-price is cheap ... what would you pay to have one of those bad-mamba-jamba's served up to you in Steak House? A bit or two more than 9 bucks a steak ;)

OU812 · October 18, 2012, 08:03:04 PM

OH MY GAWD!!

Frickin Awesome!!

Consooger · October 19, 2012, 12:52:58 AM

WOW!!!!!!!!!!!!!!!!!!!!

mikeradio · October 19, 2012, 07:43:35 AM

Great job on the cutting and trimming, the steaks look awesum, cant wait to hear how they taste.

SiFumar · October 20, 2012, 11:51:55 AM

Great job on the trimming and cutting! They look fantastic! Seems to me they will be great with just S&P. ;D

My first attempt at dry aged rib-eyes

squirtthecat