- Thread starter
- #101
it started off weighing 17.5lbs it's lost a 1/3 of that..
Dry Aging Meat in your Refrigerator.....
- Thread starter Liam
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it started off weighing 17.5lbs it's lost a 1/3 of that..
- Thread starter
- #102
This is the cut of meat a flat iron comes from.
- Thread starter
- #104
you wouldnt want to. First you'd have to buy a 11+ lb tender and then you'd only get probably 4 steaks out of it at the most.
- Thread starter
- #105
D-Day...
- Thread starter
- #106
here you go bitches.....25 days of dry age goodness...
- Thread starter
- #107
next set....
- Thread starter
- #108
trimming off the bark...
- Thread starter
- #109
cutting into steaks....
got 7 bone in ribeyes and 3 usable delmonicos..
and the final pile of bark and fat....the smell was glorious...
got 7 bone in ribeyes and 3 usable delmonicos..
and the final pile of bark and fat....the smell was glorious...
Are you gunna fry that?
- Thread starter
- #113
just cooked a steak for the office.....everyone was floored on how good it was. I seared it on each side in a pan for 30 secs and then let rest. Still cold in the middle but you could cut with a fork....
I'm all for dry aged steaks. Never done it myself, but reading this thread has me thinkin' I'll try it.
Liam, On the bottom row of the cut bone in, second from the right. What's up with the dark red lower portion of that cut? and why aren't any of the others showing the same?
Just curious.
Liam, On the bottom row of the cut bone in, second from the right. What's up with the dark red lower portion of that cut? and why aren't any of the others showing the same?
Just curious.
- Thread starter
- #115
I didnt cut the "bark" deep enough in that spot, as well as it was a rib on the end. No biggie, ads more flavor.
- Thread starter
- #117
not cold cold....room temp. Dry age steak you can cook black and blue. Meaning just about raw. The rarer the better, if you want flavor...
I thought I remembered you mentioning the cost of this piece of meat somewhere in the thread.
So how much would the retail cost of this rib be before the aging vs after the aging and cut up into steaks?
Looks amazing. Didn't you mention that this can only be done with USDA Prime meats or could it be done with USDA Choice. I might have to do this as a graduation present for myself next year.
So how much would the retail cost of this rib be before the aging vs after the aging and cut up into steaks?
Looks amazing. Didn't you mention that this can only be done with USDA Prime meats or could it be done with USDA Choice. I might have to do this as a graduation present for myself next year.
I know it's been said but if you haven't had aged beef, it's amazing, like holy crap I can't believe how much better this is good. Almost every town with a butcher shop worth a s*** will have some, it's not that much more but it's worth it.