Dry aging beef? - Page 4

landhoney · 01-20-2011, 07:39 AM

Quote:

Originally Posted by jonumberone

Seth you have no idea how temped I was

Well thanks for providing the real meat pic I was looking for.

Looking good Dom.

Can't wait to see the finale!

BigAsh · 01-20-2011, 07:56 AM

Looking dark and delicious Dom....(love alliteration)......I was going to ask about the smell....another surprise...

yourchoice · 01-20-2011, 08:02 AM

Great thread to follow...thanks for the regular updates Dom. I'm anxious to hear how everything turns out.

mosesbotbol · 01-20-2011, 11:02 AM

Quote:

Originally Posted by jonumberone

At this point my wife is ready to call it quits as the sight of it disgusts her.
I however, will soldier on.

You'll see what happens when it comes time to trim it down. You'll have to cut off all dried meat until it looks like just raw fresh meat. From this go around, you can decide the next time the right balance of meat loss and dry aging time.

replicant_argent · 01-20-2011, 07:15 AM

If your wife thinks it is disgusting... More for you.

My wife doesn't enjoy steak at all, and would rather have a good burger. I am OK with that.
It looks as if you are maintaining your aging well, and you will be reaping the rewards of it in no time.

Chainsaw13 · 01-20-2011, 07:27 AM

You have me wanting to do the same thing now Dom. I like the idea of buying the standing rib roast, then cutting into steaks after aging.

The last time I dry aged a rib roast, it was about a 4-5lber. By the time it was done, it wasn't much more than a large steak. Sure tasted good though.

jonumberone · 01-23-2011, 07:58 AM

Day 15
Today I noticed my first trace of an odor.
Smells like chop meat after it has been in the package for a few days.
Other than that, nothing new to report.
I may be ending this at 21 or 22 days instead of my intended 25.
Days 23 to 25 are shaping up to be pretty hectic, and I can't really let this meat go beyond that.
So I may trim it down when I have all the time I need on the weekend.

jonumberone · 01-27-2011, 04:26 PM

Day 19
The odor has gotten stronger.
Surprisingly you don't smell it much when you open the fridge, however when you open the freezer it really kicks you in the nuts.
The plan was to break this down and eat it the night before vacation next week.
My wife put it in my head that if we get sick vacation will suck.
That combined with the increased smell led me to call this quits today and break it down.

jonumberone · 01-27-2011, 04:27 PM

Before I started I checked the weight one last time.
It was still 16.4 lbs, unchanged since day 7.

When I was finished trimming it weighed in at 10.8 lbs
I definitely think I over trimmed after I got all the dried bits off I was trimming off all the sightly discolored parts.

Tonights dinner

MiamiE · 01-27-2011, 04:30 PM

Holy **** that looks amazing!

jonumberone · 01-27-2011, 04:33 PM

In the end we really enjoyed the meal.
The steak was great.
I am kicking myself now for not holding out.
I was able to get a dozen steaks out of the remaining piece.
7 smaller ones for my wife and 5 thicker for me.

I will say now that I cut this one up letting the next one go longer will be a lot easier.
Thanks to everyone for the encouragement and advice

And thanks to all who followed along

wayner123 · 01-28-2011, 08:13 AM

Quote:

Originally Posted by jonumberone

In the end we really enjoyed the meal.
The steak was great.
I am kicking myself now for not holding out.
I was able to get a dozen steaks out of the remaining piece.
7 smaller ones for my wife and 5 thicker for me.

I will say now that I cut this one up letting the next one go longer will be a lot easier.
Thanks to everyone for the encouragement and advice

And thanks to all who followed along

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

BigAsh · 01-28-2011, 10:22 AM

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread

jonumberone · 01-28-2011, 12:06 PM

Quote:

Originally Posted by wayner123

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

Quote:

Originally Posted by BigAsh

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread

Thanks guys

I did notice a taste difference.
I didn't achieve the Gamey undertones that I have tasted in some high end steakhouses, however I felt the steak flavor was much more pronounced.
The biggest difference I noticed was in texture.
The meat seemed more dense, that is the best way I can describe it.
It wasn't tough, just firmer or tighter.
I am looking forward to doing this again.
Now that my anxiety has been quelled, i would like to see what happens over longer periods.

Keith, if august happens, I will add this to the menu

BigAsh · 01-28-2011, 12:20 PM

I guess the denseness comes from losing about 2 lbs. in pre-trim weight from where you started....Get practicing, August ain't that far!!

replicant_argent · 01-28-2011, 03:23 PM

Quote:

Originally Posted by wayner123

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell?

wayner123 · 01-28-2011, 03:52 PM

Quote:

Originally Posted by replicant_argent

Many hundreds of steak houses count on it, train people for it, utilize expensive space for it, and have been doing it for many decades. Do you think they are wasting their time, money, manpower, experience, and efforts? Or do you just doubt his palate is refined enough to tell?

I have eaten some of those mail order steaks and eaten at those steakhouses. IMO, I can't tell THAT big of a difference. The big difference is Dom was doing this in his home fridge. The hundreds of steakhouses aren't. They also usually start with Prime.

rizzle · 02-01-2011, 02:06 PM

I'm glad you haven't died yet, Dom.

GolfNut · 01-27-2011, 04:46 PM

OK, now I want steak for dinner. None of that mamby pamby chicken that wifey wants! Geez that looks good. Thanks for the thread!

T.G · 01-27-2011, 05:40 PM

Nice work Dom.

01-20-2011, 07:56 AM	#2
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Dry aging beef? Looking dark and delicious Dom....(love alliteration)......I was going to ask about the smell....another surprise... __________________ Keith

01-20-2011, 08:02 AM	#3
yourchoice Down the stretch Join Date: Oct 2008 First Name: Joel Location: South Jersey Posts: 4,082 Trading: (36)	Re: Dry aging beef? Great thread to follow...thanks for the regular updates Dom. I'm anxious to hear how everything turns out.

01-20-2011, 07:15 AM	#5
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: Dry aging beef? If your wife thinks it is disgusting... More for you. My wife doesn't enjoy steak at all, and would rather have a good burger. I am OK with that. It looks as if you are maintaining your aging well, and you will be reaping the rewards of it in no time. __________________ www.stogietorch.com Some days call for a stiff Pomade.

01-20-2011, 07:27 AM	#6
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,058 Trading: (96)	Re: Dry aging beef? You have me wanting to do the same thing now Dom. I like the idea of buying the standing rib roast, then cutting into steaks after aging. The last time I dry aged a rib roast, it was about a 4-5lber. By the time it was done, it wasn't much more than a large steak. Sure tasted good though. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

01-23-2011, 07:58 AM	#7
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,476 Trading: (62)	Re: Dry aging beef? Day 15 Today I noticed my first trace of an odor. Smells like chop meat after it has been in the package for a few days. Other than that, nothing new to report. I may be ending this at 21 or 22 days instead of my intended 25. Days 23 to 25 are shaping up to be pretty hectic, and I can't really let this meat go beyond that. So I may trim it down when I have all the time I need on the weekend. __________________ Sex junkie looking for a dealer

01-27-2011, 04:26 PM	#8
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,476 Trading: (62)	Re: Dry aging beef? Day 19 The odor has gotten stronger. Surprisingly you don't smell it much when you open the fridge, however when you open the freezer it really kicks you in the nuts. The plan was to break this down and eat it the night before vacation next week. My wife put it in my head that if we get sick vacation will suck. That combined with the increased smell led me to call this quits today and break it down. __________________ Sex junkie looking for a dealer

01-27-2011, 04:27 PM	#9
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,476 Trading: (62)	Re: Dry aging beef? Before I started I checked the weight one last time. It was still 16.4 lbs, unchanged since day 7. When I was finished trimming it weighed in at 10.8 lbs I definitely think I over trimmed after I got all the dried bits off I was trimming off all the sightly discolored parts. Tonights dinner __________________ Sex junkie looking for a dealer

01-27-2011, 04:30 PM	#10
MiamiE I'm nuts for the place Join Date: Feb 2009 First Name: Erick Location: Miami, FL Posts: 2,892 Trading: (38)	Re: Dry aging beef? Holy **** that looks amazing!

01-27-2011, 04:33 PM	#11
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,476 Trading: (62)	Re: Dry aging beef? In the end we really enjoyed the meal. The steak was great. I am kicking myself now for not holding out. I was able to get a dozen steaks out of the remaining piece. 7 smaller ones for my wife and 5 thicker for me. I will say now that I cut this one up letting the next one go longer will be a lot easier. Thanks to everyone for the encouragement and advice And thanks to all who followed along __________________ Sex junkie looking for a dealer

01-28-2011, 10:22 AM	#13
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Dry aging beef? Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread __________________ Keith

01-28-2011, 12:20 PM	#15
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,046 Trading: (46)	Re: Dry aging beef? I guess the denseness comes from losing about 2 lbs. in pre-trim weight from where you started....Get practicing, August ain't that far!! __________________ Keith

02-01-2011, 02:06 PM	#18
rizzle Order Restored Join Date: Oct 2008 Location: st pete, fl Posts: 2,679 Trading: (23)	Re: Dry aging beef? I'm glad you haven't died yet, Dom.

01-27-2011, 04:46 PM	#19
GolfNut Back in the woodshop! Join Date: Oct 2008 First Name: Forrest Location: Living room Posts: 1,361 Trading: (38)	Re: Dry aging beef? OK, now I want steak for dinner. None of that mamby pamby chicken that wifey wants! Geez that looks good. Thanks for the thread! __________________ www.wineadors.com

01-27-2011, 05:40 PM	#20
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,553 Trading: (37)	Re: Dry aging beef? Nice work Dom.