|
 Author | Topic: DryBagSteak.com for Aging Beef (Read 2,793 times) |
Rumrunner
Global Moderator
member is offline
![[avatar]](http://img.photobucket.com/albums/v299/askabutcher/angus.png "[avatar]")
The BBQ Butcher
![[homepage]](http://images.proboards.com/new/buttons/www_sm.png "[homepage]")
Joined: Feb 2006
Gender: Male 
Posts: 6,837
Karma: 228 |  | DryBagSteak.com for Aging Beef
« Thread Started on Dec 1, 2009, 8:06am » | ![[Quote]](http://images.proboards.com/new/buttons/quote.png "[Quote]") |
This will be photo heavy, so if on dial-up, might as well go to another thread!!!! LOL.....
Here is a nice 12.95 lb USDA Choice Hereford Strip Loin from The Fresh Market. It had been wet aging since 10/26/09 until 11/21/09 when I DryBagged it for dry aging.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1120drybag1.jpg "[image]")
I opted to cut the loin in half so that I could age one for 2 weeks and the other for 3 weeks to taste the difference.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1120drybag2.jpg "[image]")
Sorry, no photo's of the meat in the DryBags or of the process, but I will say that it takes a little practice to get all the air out!!
As bad luck follows bad luck, I had a refrigeration problem and they were only dry aged for 10 days.
This is what one of them looked like in the bag after 10 days. Note the vacuum has been broken due to my taking the internal temp of the meat after I corrected the refrigeration fiasco.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag3.jpg "[image]")
The DryBag has been removed and you are looking at the 'skin' that has formed on the outside of the meat.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag4.jpg "[image]")
You normally would NOT need to trim the meat this close, but for safety reasons I decided to over trim the loin.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag5.jpg "[image]")
Virtually all the fat has been removed.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag6.jpg "[image]")
Five nice steaks out of this half....
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag7.jpg "[image]")
And four off the Sirloin end.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag8.jpg "[image]")
The steak was seasoned ONLY with Kosher Salt and granulated garlic. It was then reverse seared (Finney Style) on the Primo Junior.
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag9.jpg "[image]")
Looks pretty good from this angle 
![[image]](http://primogrillforum.com/gallery/data/505/medium/1130DryBag10.jpg "[image]")
The steak was served with a simple garden salad with olive oil dressing so I could focus on the meat and not the sides.
According to my wife this was the BEST steak she had ever had!! I have to agree with her.
I'm a believer and looking forward to a nice Chairman's Reserve Rib Eye for Christmas or New Year. Hopefully no antics from the refrigeragtor and I'll be able to age them the full two and three weeks!
If you truly love your steaks, like I do, this DrybagSteak method will take you to the next level of tenderness and flavor.
Expensive? Depends on how you look at it. Not counting the bags I used, but taking into account my 'over trimming', each 14 oz (approx) steak only cost me a little over $7 each. Try buyiing a steak of that quality for that low of a price!!!
|
|
|
OvalRuler
Administrator
member is offline
![[avatar]](http://img.photobucket.com/albums/v288/Jeff100/man_grilling_hamburgers_sm_nwm.gif "[avatar]")
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 |  | Re: DryBagSteak.com for Aging Beef
« Reply #1 on Dec 1, 2009, 7:49pm » | |
Rum as a kinda comparison here are some pics of the ribeye I did. This one stayed for the full 3 weeks but I do not know how long it had been in the cryo vac bag. They are mighty tasty and I am ready to do a new one ASAP. I do like the taste the dry aging gives the flesh but I do not like the overall taste of any fat that was left. I will definitely do the wet age 1st  .
After 3 weeks in the bag...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/jeff100A/100_2734.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/jeff100A/100_2735.jpg "[image]")
Trimmed...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/jeff100A/100_2737.jpg "[image]")
cut...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/jeff100A/100_2739.jpg "[image]")
|
|
|
Rumrunner
Global Moderator
member is offline
The BBQ Butcher
Joined: Feb 2006
Gender: Male
Posts: 6,837
Karma: 228 | | Re: DryBagSteak.com for Aging Beef
« Reply #2 on Dec 3, 2009, 6:25am » | |
That is a nice looking USDA "Prime" Rib Eye ![[image]](http://primogrillforum.com/forums/images/smilies/thumbsup.gif "[image]")
I have to agree with you about the outside fat 
I've got to make up my mind on a USDA Choice Chairman's Reserve Rib Eye for $6.99 lb or a ![[image]](http://www.fsis.usda.gov/images/thumbnail_prime1.gif "[image]") Rib Eye from Costco for $7.99 lb. Need to make a decision quick, so I can have it aged by Christmas or New Year
|
|
|
Rumrunner
Global Moderator
member is offline
The BBQ Butcher
Joined: Feb 2006
Gender: Male
Posts: 6,837
Karma: 228 | | Re: DryBagSteak.com for Aging Beef
« Reply #3 on Dec 20, 2009, 2:21pm » | |
Bad decision on my part 
Through my supplier I had ordered a Chairman's Reserve Boneless Rib Eye with the intentions of dry aging it utilizing the Dry Bags as mentioned earlier in this thread.
I had mentioned, and hoped, that I would get a nice 12-14 lb'er with a nice fat cap However, I got this big ol horse with NO fat cap to speak of 
![[image]](http://primogrillforum.com/gallery/data/505/medium/IBPChairmanReserve1.jpg "[image]")
It was packed on 11/26/09, so guess I'll wait three more weeks and do the six week 'wet' age instead of the dry 
|
|
|
rum
Guest
| | Re: DryBagSteak.com for Aging Beef
« Reply #4 on Jan 13, 2010, 12:49pm » | |
Here is half of that Chairmans Reserve Rib Eye after a week in the Dry Bag
I know I shouldn't be playing with this Rib Eye right now, but I wanted to show you what it looks like after a week in a 35° refrigerator.
![[image]](http://primogrillforum.com/gallery/data/505/medium/0113drybagribeye1.jpg "[image]")
![[image]](http://primogrillforum.com/gallery/data/505/medium/0113drybagribeye2.jpg "[image]")
Notice how the Dry Bag has formed a nice 'skin' with the meat? In the next week the meat will get darker and the skin will become approx ¼+" thick.
| |
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #5 on Jan 14, 2010, 9:28am » | |
Looking good . I have a CAB Prime strip on order that will get the dry age treatment. I could not pass up 7.99/lb. Pics to follow.
|
|
|
Rumrunner
Global Moderator
member is offline
The BBQ Butcher
Joined: Feb 2006
Gender: Male
Posts: 6,837
Karma: 228 | | Re: DryBagSteak.com for Aging Beef
« Reply #6 on Jan 23, 2010, 4:37am » | |
Well, I bought this big boy (IBP Chairman's Reserve Rib Eye) just before Christmas. It was packed on 11/26/09 and I "wet aged" it for 6 weeks.
I cut half of it into steaks and the other half I put into a Dry Bag for for two more weeks of "dry aging".
OK, here is what it looks like after two weeks in a 35° dedicated refrigerator. You can see where the Dry Bag has formed a 'skin' with the surface of the meat.
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye1.jpg "[image]")
A couple more views of the meat after the Dry Bag has been removed.
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye2.jpg "[image]")
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye3.jpg "[image]")
I then took a sharp knife and removed the 'skin', which in this case was just a little over ¼". Before the dry aging process this piece of meat weighed 7 lbs and after the two weeks in the Dry Bag and trimming off the 'skin', I was left with 5 lbs and 6 oz of usable meat.
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye4.jpg "[image]")
These Boneless Rib Eye Steaks weigh approximately 1 lb each.
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye5.jpg "[image]")
The steak was seasoned with Kosher Salt and granulated garlic only. It was then cooked on my grill, alternating between indirect and direct grilliing, until the interna. temperature reached 135°. I then removed it from the grill and let it rest for 5 minutes before serving.
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye6.jpg "[image]")
It was served with parselied potatoes and a salad.
![[image]](http://primogrillforum.com/gallery/data/505/0122agedribeye7.jpg "[image]")
WOW!!! What can I say? In over 40+ years of eating steaks, I would have to say this was the best steak that ever crossed my taste buds! The flavor was immense with "beefy" taste, but without the normal "mustyness" of regular, old fashioned dry aged beef. There was NO 'off' taste either. Tender? You could almost cut this thick slab with a fork.
Yes, this meat was aged for a total of 8 weeks!!! However, it's not necessary for you to go trhough this timely process. Just pick up a cryovaced primal cut (Strip Loin, Rib Eye, Top Butt, etc), take it home and Dry Bag it for 2-3 weeks. You won't be disappointed!
|
|
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #7 on Mar 17, 2010, 6:57pm » | |
I cut this strip steak in 1/2 to better accommodate the bag. This strip was wet aged for 6 weeks first. I had the meat packers packing date. This is not the sell by date. After 2 full days the bag is really beginning to form a "skin" on the meat and the color is already changing. The pic makes the color look lighter than it really is in the bag. 1st pic is the large end of the strip I cut off to sample the taste of the 6 week aged meat.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/jeff100A/3_16_10007.jpg "[image]")
This is the strip after the 2nd full day. Notice the color change of the meat.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00331.jpg "[image]")
|
|
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #8 on Mar 22, 2010, 11:30am » | |
You can really see how the color has changed after almost a full week.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00343.jpg "[image]")
|
|
|
Rumrunner
Global Moderator
member is offline
The BBQ Butcher
Joined: Feb 2006
Gender: Male
Posts: 6,837
Karma: 228 | | Re: DryBagSteak.com for Aging Beef
« Reply #9 on Mar 22, 2010, 2:31pm » | |
Mmmm, mmmm, mmmm, that's going to be some mighty fine eating 
|
|
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #10 on Mar 28, 2010, 5:58pm » | |
Well I thought I updated yesterday with some pics of the ribeye I bought but I guess I did preview instead of post  . Anyway I bought a 4 bone ribeye. Removed the bones and we made a stock from those for another day. Was an exact 9 lbs.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00353.jpg "[image]")
Sealed the corners of the bag after inserting the beef...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00355.jpg "[image]")
Vacuum sealed and ready for aging. This will go for 2 weeks maybe a little longer...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00357.jpg "[image]")
|
|
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #11 on Mar 28, 2010, 6:04pm » | |
OK today was the big day for the strip steak. 6 weeks wet aged 2 weeks dry aged. Gonna sample a little later  . The one I picked was on the bottom row 2nd from the left .
The beef after I peeled it out of the bag...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00358.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00359.jpg "[image]")
I trimmed these after slicing except for the ends. When it was all said and done I got 11 steaks out of this strip. 10 dry aged and 1 that I cut off after the wet aging.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00360.jpg "[image]")
|
|
|
Rumrunner
Global Moderator
member is offline
The BBQ Butcher
Joined: Feb 2006
Gender: Male
Posts: 6,837
Karma: 228 | | Re: DryBagSteak.com for Aging Beef
« Reply #12 on Mar 29, 2010, 5:39am » | |
Did you grill one of those beauties
|
|
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #13 on Apr 12, 2010, 9:27am » | |
Here is the ribeye after 2 weeks.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00372.jpg "[image]")
The bag was so tight in spots I had to peel if off like a skin for sure. I trimmed off the ends and then made some cut marks. I made 1 small one that I am going to use for some fresh ground beef. That's gonna be good .
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00374.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00373.jpg "[image]")
Then after cutting I trimmed them up. This seems to be a little easier for me to do it this way.
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00375.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00376.jpg "[image]")
I cooked the 2nd one from the left and it was a keeper .
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00378.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00379.jpg "[image]")
|
|
|
OvalRuler
Administrator
member is offline
BBQ Rules!!!!
Joined: Feb 2006
Gender: Male
Posts: 11,250
Location: Georgia
Karma: 293 | | Re: DryBagSteak.com for Aging Beef
« Reply #14 on Oct 4, 2010, 7:56pm » | |
Latest project was a small CAB strip I found at Sam's. Since it was CAB it was wet aged 3 weeks before it left the supplier from what I have been told. I had the packing date so I wet aged it for 3 more weeks. Then into the dry age bag it went for a 2 week age. Pics tell the story...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00607.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00608.jpg "[image]")
Sealed in the dry age bag...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00609.jpg "[image]")
Aged and ready for prep...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00612.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00613.jpg "[image]")
Sliced and ready to vacuum seal...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00614.jpg "[image]")
Grilled a nice fat one...
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00615.jpg "[image]")
![[image]](http://img.photobucket.com/albums/v288/Jeff100/ImportedPhotos00616.jpg "[image]")
|
|
|
|
![[Home]](http://images.proboards.com/new/menu/home.png "[Home]")
![[New Topics]](http://s2.images.proboards.com/menu/topics.png "[New Topics]")
![[Help]](http://images.proboards.com/new/menu/help.png "[Help]")
![[Search]](http://images.proboards.com/new/menu/search.png "[Search]")
![[Login]](http://images.proboards.com/new/menu/login.png "[Login]")
![[Register]](http://images.proboards.com/new/menu/register.png "[Register]")
![[Search This Thread]](http://images.proboards.com/new/buttons/search2.png "[Search This Thread]")
![[Reply]](http://images.proboards.com/new/buttons/reply.png "[Reply]")
![[Share Topic]](http://s2.images.proboards.com/new/buttons/share.png "[Share Topic]")
![[Print]](http://images.proboards.com/new/buttons/print.png "[Print]")
Logged