Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Dry Aging Complete

Well today was day number 46 and as promised here are the results. The roast was a prime grade, seven bone ribeye weighing 21.7 lbs. at the time of purchase. I wet aged it for 30 days and then removed it and placed it in the Umai bag for 45 days. For the same reason Keith (eh76) described in his post I had to move the roast to the refrigerator in our heated shop. It was too cold in our garage fridge at home to cycle enough.

After pulling it out of the bag today it weighed 19.0 lbs., for a loss of 2.7 lbs. Here it is right out of the bag.

Meat side.



Bone side.



Both ends had a bit of mold.



When trimming I noticed a deep, rich beefy smell that I would almost describe as nutty. After trimming the roast weighed 13.7 lbs., for a total weight loss of 8.0 lbs.

The finished product.



Copenhagen can for size reference only, not for seasoning.



We took some of the good trimmings and seared them off on our shop grill. We all agreed that it was well worth the wait. It was extremely tender with a smack you upside the tastebud beefy flavor. Total cost per pound after aging and trim loss was $13.76 per pound. That would put each two pound steak in the $28.00 a piece range. A steak like that would be at least 2x that in an upscale steak house. Will I be doing it again? You bet I will!!

Mike

Oh man that looks good!

Looks fantastic!

Nice job Mike! A steak like that would be even more than twice that here

Coop,

That looks amazing. Would you ever consider cooking the end product whole as a prime rib? Also, did you grind up the trimmings (in between the bones) for burgers?

I now have my bags and a new sealer from my Santa Mother so I am next!!.

DLH

BOWHUNR if I might ask why did you wet age it 30 days before dry aging it?

I don't have a good reason other than I bought it right before Christmas. My dad has had some heath problems and with the busy times around the holidays, I just didn't want to deal with it. Did it add anything? Probably not.

Mike

Yeah Hoop, to be honest I'm already thinking about doing one as a whole prime rib for Christmas next year. As far as the trimmings go, we grilled them all this afternoon hot and fast on the shop "gasser" with just some salt and pepper. Not a usable scrap left!!

Mike

You guys didn't think I'd throw these in the freezer without cooking one right?

Seasoned with Dizzy Pig Raising The Steaks and seared on cast iron rather hotly (by the IR gun) on the mini BGE for a minute and a half per side.





Moved over to the small BGE with a raised grid and Jack Daniels chips at 375*.



Resting. Cause the poor thing is tired.



Sorry about the poor plated pictures as we were hungry and kind of lost interest in photos.



Mike

Perfection !

Damn that looks just down right amazing!!!!

And this gentlemen is why everyone needs multiple cookers!

And this gentleman is why I need a man who has multiple cookers !

i don't think i could muster any self-control around that meat

dam mike!!! i'm taking these pics and heading into the bathroom

...all rite i'm back ! ...flintstones be damed!

Hoping for a dinner invite now!

Nicely done slabs of aged Rib Steak, Frenched styled of course.


As for an aged Prime Rib, I'm not sure how that would turn out???

Mike,
That looks awesome!! I've never used the bags, might have to call you and pick your brain a little

Daryl

That's right, it don't take very long!

Be good to talk with you again Daryl.

Mike

Well done Mike. I need to find a Costco within driving distance