Dry ageing beef.

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

 

[HereWeGoAgain]

For some reason the after trim pic didnt take.
But here we go...

The meat is a bit darker and more firm when pressed.

 

[HereWeGoAgain]

A five hundred buck refrig,a desk fan,some Himalayan salt a few glass casserole dishes and some meat racks and you're good to go.
Oh...and a thermometer.

 

[Moonglow]

In the 1970's we left them in wax boxes for thirty days...

 

[HereWeGoAgain]

In the 1970's we left them in wax boxes for thirty days...

Refrigerated?

 

[Moonglow]

In the 1970's we left them in wax boxes for thirty days...

Refrigerated?

yes...it was at the expensive joints where when waiting tables you wire an Eaton jacket. Prime rib was really popular then also.

 

[HereWeGoAgain]

In the 1970's we left them in wax boxes for thirty days...

Refrigerated?

yes...it was at the expensive joints where when waiting tables you wire an Eaton jacket. Prime rib was really popular then also.

Like from Brooks Brothers?

 

[Ringel05]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

 

[Moonglow]

In the 1970's we left them in wax boxes for thirty days...

Refrigerated?

yes...it was at the expensive joints where when waiting tables you wire an Eaton jacket. Prime rib was really popular then also.

Like from Brooks Brothers?

This was forty years ago when I worked at the Skirvin Plaza in OKC..

 

[Moonglow]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

It's like a smokehouse just not as smokey.

 

[depotoo]

When I was growing up it was easy to get good aged beef, and oh, so delicious! If I recall correctly, the butchers would age it for you, when you bought certain cuts.

 

[Ringel05]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

It's like a smokehouse just not as smokey.

Turn it into pemmican........

 

[depotoo]

A couple of places you can get it-

Dry-Aged Prime Beef & Steaks | Allen Brothers
Meat - Dry Aged Beef - The Butchers Club

 

[Moonglow]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

It's like a smokehouse just not as smokey.

Turn it into pemmican........

That way you can charge more..

 

[HereWeGoAgain]

When I was growing up it was easy to get good aged beef, and oh, so delicious! If I recall correctly, the butchers would age it for you, when you bought certain cuts.

I've found several places around town that will age it for you.
But after reading how easy it is I found a new hobby.
Cant wait to taste the boundaries!!!!

 

[candycorn]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

 

[depotoo]

Let us know how it goes.

When I was growing up it was easy to get good aged beef, and oh, so delicious! If I recall correctly, the butchers would age it for you, when you bought certain cuts.

I've found several places around town that will age it for you.
But after reading how easy it is I found a new hobby.
Cant wait to taste the boundaries!!!!

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

Do you realize how stupid your comment is?
I guess it's typical of the unrefined liberal,dry aged steak is sold in all the best steak houses in the world....which I'm not surprised you havent visited.

 

[Ringel05]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.