At home dry aged steaks

rezarxt

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Jesus that looks amazing. I had my first dry aged steak last month (Delmonico). It was so good, I rank it as top 2-3 steak I've ever had. The flavor was so different and intense. This thread was perfectly timed! Looking forward to more updates Sadie
 

ssj4sadie

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I have sad news to report...at some point in time the bag lost its seal and green mold grew on the meat. But I am picking up more meat to try again. Might just do the entire slab of meat at 45 days.
 

SID297

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I have sad news to report...at some point in time the bag lost its seal and green mold grew on the meat. But I am picking up more meat to try again. Might just do the entire slab of meat at 45 days.

You're probably not the first guy to get something nasty growing on his meat from failure to double wrap it.
 

ssj4sadie

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60 day dry aged prime ribeye
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Got 11 steaks, most 2” thick and a few 1.5” thick. Enough fat to mix with some sort of beef to make some tasty burgers


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lOOKnGO

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The wife picked up (pulled stock trailer from the farm and took to the processor) a 100% Wagyu steer raised on grass, finished on grass last Monday. It weighed just over 1400lb. It will be processed at .65 hanging weight, with a $60 kill fee. It will hang for 21days. I had to basically beg her not to go back for the head. She wanted to clean the skull and horns for display. She wanted to hide too. She's awesome!
 

ssj4sadie

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Friday my loin comes out of the umai bag @ 45 days

Planning on doing garlic mashed potatoes and asparagus.

Apple pie with vanilla ice cream for dessert (in honor of late grandfather's birthday)

Pumped beyond belief

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We did cheesy mashed potatoes as a side and homemade creme brulee as desert. The flavor of the steak was amazing. I only seasoned it with salt overnight and sous vide it at 128'F and then threw it on the grill for some searing action. I was surprised at how tough the steak was. Not like overcooked tough, but not filet tender at all. The taste of the fat was phenomenal though (looking forward to throwing that into some burgers). The flavor was superior to the 35 day, but the 35 day had a better texture. Going to try and do 45 day next and see if it hits that sweet spot.

This was the first time making creme brulee and our technique needs some work, but the flavor was excellent. Overall it was a good end to a good meal.

Let us know how yours turns out.
 

lOOKnGO

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Sounds great! Looking for that sweet spot. I spoke with a good friend this morning. I asked him about that one you tossed out with the mold. He said that's normal and you just cut that off. He was explaining how the longer it ages the outside gets tougher but sweeter tasting. The beef he just got back was dried 35 days and he said after he cooked it, he cut it with his fork. Great tasting. Good luck, keep us posted.

We did cheesy mashed potatoes as a side and homemade creme brulee as desert. The flavor of the steak was amazing. I only seasoned it with salt overnight and sous vide it at 128'F and then threw it on the grill for some searing action. I was surprised at how tough the steak was. Not like overcooked tough, but not filet tender at all. The taste of the fat was phenomenal though (looking forward to throwing that into some burgers). The flavor was superior to the 35 day, but the 35 day had a better texture. Going to try and do 45 day next and see if it hits that sweet spot.

This was the first time making creme brulee and our technique needs some work, but the flavor was excellent. Overall it was a good end to a good meal.

Let us know how yours turns out.
 

ssj4sadie

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Holy crap! Guga's website hit 1 million subs so he dry aged some real A5 Wagyu ribeye! Baller for sure.

U.M.

Just saw that last night. I’m not sure I would have the balls to do that.
Curiosity has me wondering how much the A5 costs? Is it more that 10x the cost of usda prime?


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https://www.costco.com/Japanese-Wagyu-Boneless-Ribeye-Roast,-A5-Grade,-12-lbs.product.100311435.html
 

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