The 45 day dry aged bone in ribeye.

[boedicca]

Who would ever think to eat this ugly beast?
This is the biggest one of two. We ended up with 12 Huge steaks between the two roasts. The majority will be shared between the Wife and I so it's more like thirty steaks.
We saved over $110 bucks doing the aging ourselves and thats if we'd aged them for 28 days,that price goes up exponentially the longer they age.
They have a wonderful nutty smell!!

View attachment 276577 View attachment 276578 View attachment 276579
Had to set up at a card table after all my hip surgeries since I couldnt stand long enough to do the butchering...and I could watch the Stros in the process.

Looks delish!

mr. boe and I went to Italy earlier this year. We had Florentine Steak several times in Tuscany. Omigawd, it was the best thing ever.

 

[boedicca]

Excellent my man.
I'll bring some sides and the bourbon

I'll bring the red wine!

 

[HereWeGoAgain]

Who would ever think to eat this ugly beast?
This is the biggest one of two. We ended up with 12 Huge steaks between the two roasts. The majority will be shared between the Wife and I so it's more like thirty steaks.
We saved over $110 bucks doing the aging ourselves and thats if we'd aged them for 28 days,that price goes up exponentially the longer they age.
They have a wonderful nutty smell!!

View attachment 276577 View attachment 276578 View attachment 276579
Had to set up at a card table after all my hip surgeries since I couldnt stand long enough to do the butchering...and I could watch the Stros in the process.

You're a butcher!

They're a little ragged around the edges being that I was in a hurry because the pain meds were wearing off.
I'd like to think I'll be able to stand up for the next round and not be sweating bullets from the pain.

 

[HereWeGoAgain]

Who would ever think to eat this ugly beast?
This is the biggest one of two. We ended up with 12 Huge steaks between the two roasts. The majority will be shared between the Wife and I so it's more like thirty steaks.
We saved over $110 bucks doing the aging ourselves and thats if we'd aged them for 28 days,that price goes up exponentially the longer they age.
They have a wonderful nutty smell!!

View attachment 276577 View attachment 276578 View attachment 276579
Had to set up at a card table after all my hip surgeries since I couldnt stand long enough to do the butchering...and I could watch the Stros in the process.

Looks delish!

mr. boe and I went to Italy earlier this year. We had Florentine Steak several times in Tuscany. Omigawd, it was the best thing ever.

Yep..
You cant beat the flavor of dry aged beef.
I'd only heard about it in passing until a year or so ago.
The first time I actually knew I was eating dry aged beef it hit me as to why high end steak house steaks were so tender and flavorful.

 

[boedicca]

Who would ever think to eat this ugly beast?
This is the biggest one of two. We ended up with 12 Huge steaks between the two roasts. The majority will be shared between the Wife and I so it's more like thirty steaks.
We saved over $110 bucks doing the aging ourselves and thats if we'd aged them for 28 days,that price goes up exponentially the longer they age.
They have a wonderful nutty smell!!

View attachment 276577 View attachment 276578 View attachment 276579
Had to set up at a card table after all my hip surgeries since I couldnt stand long enough to do the butchering...and I could watch the Stros in the process.

Looks delish!

mr. boe and I went to Italy earlier this year. We had Florentine Steak several times in Tuscany. Omigawd, it was the best thing ever.

Yep..
You cant beat the flavor of dry aged beef.
I'd only heard about it in passing until a year or so ago.
The first time I actually knew I was eating dry aged beef it hit me as to why high end steak house steaks were so tender and flavorful.

When we were in Florence, we walked by a restaurant that had steaks at various ages displayed next to Kobe beef. The Kobe looked like lard. It's amazing how tender the Florentine aged ones are without being chalk white with fat. The oldest one we had was aged over 60 days. So good!

 

[Ridgerunner]

They're tough to begin with. I better go get some ice and charge all the phones today. Ooo! I'm gonna get some dry rub stuff, too. Cut me some wood and put it up under the porch.

MM hang on to your hat when the wind blows and keep your powder dry...

Roast those bones & bits and get some beef feet, if you can & favorite flavoring veggies (garlic, onion, celery stalk & leaves, carrot, etc) till good & brown & smelly. Add plenty of water to cover with some peppercorns, bay leaves and a good splash of ACV......bring it up to heat where the bubbles JUST start to break the surface, then turn it down to keep it at that same level. Eventually there will be a 'scum' that is spooned off & tossed. Let this broth cook 24-48 hours covered till it's reduced by about half.....depending on how big of a pot you're working with & how much you want as a result. Usually when I make broth I do it in a huge pot that holds nearly 10 gallons(?) and I'll let it cook for 2-4 days on the woodstove. The house smells wonderful.

JAN that sounds like a Pho recipe... I bet it does smell great...

 

[HereWeGoAgain]

Who would ever think to eat this ugly beast?
This is the biggest one of two. We ended up with 12 Huge steaks between the two roasts. The majority will be shared between the Wife and I so it's more like thirty steaks.
We saved over $110 bucks doing the aging ourselves and thats if we'd aged them for 28 days,that price goes up exponentially the longer they age.
They have a wonderful nutty smell!!

View attachment 276577 View attachment 276578 View attachment 276579
Had to set up at a card table after all my hip surgeries since I couldnt stand long enough to do the butchering...and I could watch the Stros in the process.

Looks delish!

mr. boe and I went to Italy earlier this year. We had Florentine Steak several times in Tuscany. Omigawd, it was the best thing ever.

Yep..
You cant beat the flavor of dry aged beef.
I'd only heard about it in passing until a year or so ago.
The first time I actually knew I was eating dry aged beef it hit me as to why high end steak house steaks were so tender and flavorful.

When we were in Florence, we walked by a restaurant that had steaks at various ages displayed next to Kobe beef. The Kobe looked like lard. It's amazing how tender the Florentine aged ones are without being chalk white with fat. The oldest one we had was aged over 60 days. So good!

I like Wagyu every now and then but they're so rich I can only eat 5oz in one sitting. It's kinda like cheesecake,a little goes a long way.
Haven't tried a 60 day yet. Figure I'll work my way up and find the sweet spot.
My local grocer sells em at around 21 days and if you're lucky you'll find the occasional 28.
Found these to be underwhelming compared to 38 days so I expect the 45's to be excellent!!

 

[HereWeGoAgain]

They're tough to begin with. I better go get some ice and charge all the phones today. Ooo! I'm gonna get some dry rub stuff, too. Cut me some wood and put it up under the porch.

MM hang on to your hat when the wind blows and keep your powder dry...

Roast those bones & bits and get some beef feet, if you can & favorite flavoring veggies (garlic, onion, celery stalk & leaves, carrot, etc) till good & brown & smelly. Add plenty of water to cover with some peppercorns, bay leaves and a good splash of ACV......bring it up to heat where the bubbles JUST start to break the surface, then turn it down to keep it at that same level. Eventually there will be a 'scum' that is spooned off & tossed. Let this broth cook 24-48 hours covered till it's reduced by about half.....depending on how big of a pot you're working with & how much you want as a result. Usually when I make broth I do it in a huge pot that holds nearly 10 gallons(?) and I'll let it cook for 2-4 days on the woodstove. The house smells wonderful.

JAN that sounds like a Pho recipe... I bet it does smell great...

You know it does now that you mention it.

 

[Marion Morrison]

Who would ever think to eat this ugly beast?
This is the biggest one of two. We ended up with 12 Huge steaks between the two roasts. The majority will be shared between the Wife and I so it's more like thirty steaks.
We saved over $110 bucks doing the aging ourselves and thats if we'd aged them for 28 days,that price goes up exponentially the longer they age.
They have a wonderful nutty smell!!

View attachment 276577 View attachment 276578 View attachment 276579
Had to set up at a card table after all my hip surgeries since I couldnt stand long enough to do the butchering...and I could watch the Stros in the process.

Looks delish!

mr. boe and I went to Italy earlier this year. We had Florentine Steak several times in Tuscany. Omigawd, it was the best thing ever.

Yep..
You cant beat the flavor of dry aged beef.
I'd only heard about it in passing until a year or so ago.
The first time I actually knew I was eating dry aged beef it hit me as to why high end steak house steaks were so tender and flavorful.

I know about it from Bern's.

 

[Marion Morrison]

Dry aging works. Probably the best out of any way to tenderize beef.

 

[miketx]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

 

[HereWeGoAgain]

Dry aging works. Probably the best out of any way to tenderize beef.

Intensifies the beef flavor as well.

 

[Marion Morrison]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

You keep it a little cooler and dryer than room temp. The outside gets kinda nasty, but then you cut all that away and inside is the good stuff.

Meat rots from the outside in. I just know the concept, HWGA knows how to make it happen.

 

[HereWeGoAgain]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

Post # 19 for a brief rundown.

 

[HereWeGoAgain]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

There is an easy way to do it using UMAi dry aging bags.
It's a membrane you put on the hunk of meat like a vacuum bag but it breathes out but not in.
This allows you to do it in your kitchen refrigerator but you can run into problems with temp and humidity so a dedicated refrigerator is best.

 

[Marion Morrison]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

There is an easy way to do it using UMAi dry aging bags.
It's a membrane you put on the hunk of meat like a vacuum bag but it breathes out but not in.
This allows you to do it in your kitchen refrigerator but you can run into problems with temp and humidity so a dedicated refrigerator is best.

Pretty sure Bern's ages at a higher temp. They'll give the tour if you go there at the right time. All I remember is.."That warm?" and wtf?! Looking at that green stuff. (They cut that off)
They've been in business for a long time. There's one in Chicago like that, too.
Back when it was a hub for cattle distribution. Same thing.

 

[HereWeGoAgain]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

There is an easy way to do it using UMAi dry aging bags.
It's a membrane you put on the hunk of meat like a vacuum bag but it breathes out but not in.
This allows you to do it in your kitchen refrigerator but you can run into problems with temp and humidity so a dedicated refrigerator is best.

Pretty sure Bern's ages at a higher temp. They'll give the tour if you go there at the right time. All I remember is.."That warm?" and wtf?! Looking at that green stuff. (They cut that off)
They've been in business for a long time. There's one in Chicago like that, too.
Back when it was a hub for cattle distribution. Same thing.

The huge dry agers actually use a starter bacteria/mold thats usually a big secret. It's kinda like yeast for sourdough.

As a home dry ager you most likely wont have that option, although I bet it's coming soon with its popularity growing.

I originally wanted this unit......
DX1000 Dry-Ager inc. Accessories & Delivery
Only to find out it wouldnt be available in the US till fall of 2020.
If my current set up works as hoped I'll pass on it for the price tag of 5k.

 

[Marion Morrison]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

There is an easy way to do it using UMAi dry aging bags.
It's a membrane you put on the hunk of meat like a vacuum bag but it breathes out but not in.
This allows you to do it in your kitchen refrigerator but you can run into problems with temp and humidity so a dedicated refrigerator is best.

Pretty sure Bern's ages at a higher temp. They'll give the tour if you go there at the right time. All I remember is.."That warm?" and wtf?! Looking at that green stuff. (They cut that off)
They've been in business for a long time. There's one in Chicago like that, too.
Back when it was a hub for cattle distribution. Same thing.

The huge dry agers actually use a starter bacteria/mold thats usually a big secret. It's kinda like yeast for sourdough.

As a home dry ager you most likely wont have that option, although I bet it's coming soon with its popularity growing.

I originally wanted this unit......
DX1000 Dry-Ager inc. Accessories & Delivery
Only to find out it wouldnt be available in the US till fall of 2020.
If my current set up works as hoped I'll pass on it for the price tag of 5k.

If it ain't broke and it works, why change anything?

 

[HereWeGoAgain]

Dry aging works. Probably the best out of any way to tenderize beef.

How do you do it?

There is an easy way to do it using UMAi dry aging bags.
It's a membrane you put on the hunk of meat like a vacuum bag but it breathes out but not in.
This allows you to do it in your kitchen refrigerator but you can run into problems with temp and humidity so a dedicated refrigerator is best.

Pretty sure Bern's ages at a higher temp. They'll give the tour if you go there at the right time. All I remember is.."That warm?" and wtf?! Looking at that green stuff. (They cut that off)
They've been in business for a long time. There's one in Chicago like that, too.
Back when it was a hub for cattle distribution. Same thing.

The huge dry agers actually use a starter bacteria/mold thats usually a big secret. It's kinda like yeast for sourdough.

As a home dry ager you most likely wont have that option, although I bet it's coming soon with its popularity growing.

I originally wanted this unit......
DX1000 Dry-Ager inc. Accessories & Delivery
Only to find out it wouldnt be available in the US till fall of 2020.
If my current set up works as hoped I'll pass on it for the price tag of 5k.

If it ain't broke and it works, why change anything?

My thoughts exactly.
$800 bucks vs. $5k....if all goes well I'll concentrate on improving my current set up.
I have a controller that will adjust temps and humidity thats plug and play. Haven't installed it because so far the fridge thermo is doing its job just fine and the humidity is spot on.

 

[Marion Morrison]

How do you do it?

There is an easy way to do it using UMAi dry aging bags.
It's a membrane you put on the hunk of meat like a vacuum bag but it breathes out but not in.
This allows you to do it in your kitchen refrigerator but you can run into problems with temp and humidity so a dedicated refrigerator is best.

Pretty sure Bern's ages at a higher temp. They'll give the tour if you go there at the right time. All I remember is.."That warm?" and wtf?! Looking at that green stuff. (They cut that off)
They've been in business for a long time. There's one in Chicago like that, too.
Back when it was a hub for cattle distribution. Same thing.

The huge dry agers actually use a starter bacteria/mold thats usually a big secret. It's kinda like yeast for sourdough.

As a home dry ager you most likely wont have that option, although I bet it's coming soon with its popularity growing.

I originally wanted this unit......
DX1000 Dry-Ager inc. Accessories & Delivery
Only to find out it wouldnt be available in the US till fall of 2020.
If my current set up works as hoped I'll pass on it for the price tag of 5k.

If it ain't broke and it works, why change anything?

My thoughts exactly.
$800 bucks vs. $5k....if all goes well I'll concentrate on improving my current set up.
I have a controller that will adjust temps and humidity thats plug and play. Haven't installed it because so far the fridge thermo is doing its job just fine and the humidity is spot on.

One thing I've learned in life: If you find something that works: Stick with it.

F'rinstance a cousin of mine taught me you can hit wasps/hornets/whatever at night with Raid and they die.

So I saw some today, and when that sun goes down, they're gonna die!

Spotlight, Raid, run!
It's night of the long knives for hornets. Tired of their shit. They gotta go.