Just finished first dry age! Decided to take it out after 50 days in umai bag. It is a prime striploin from Costco. How did I do? Like I said, it’s my first time so definitely open to any tips for advice from what you see. Wrist is tired from all the trimming but I am excited. Will update on how they taste tonight.
If I buy a nice steak, can I leave it in my fridge uncovered to dry for a week? Should I lightly salt it before putting it in?
Can I age it for 24 hrs before grilling with like salt?
If I buy a whole strip loin from a place like Costco, could I somehow age the whole piece or cut it into steaks and then age it? Which is better? Can they be frozen after?
Starting weigh 240 oz
Yield 132.6 oz
55% yield
10 steaks average weight 13.2 oz
Cost of ribeye $230
Approx $27 per pound
45 days in the dry age refrigerator. It started as a bone wrapped prime rib, and a huge slab of T-bone. 34° with 80% humidity every week I repositioned the meat in the refrigerator. Tomorrow I go back to the meat market for more steaks.
Butterfly duck,sliced the skin, added coarse salt and pepper, vacuum packed it and put it away in the fridge, going to grill over charcoals next week.
First off I am using the cheater UMAi bags which I know isnt true dry aging but thats all I have for now. I have some chuck and short ribs in the freezer and want to dry age brisket to go in the blend. One Ive aged it in the UMAi bags, I need advice from there. Should I grind up all the pellicle on the brisket with the non-dry aged short rib and chuck? Should there be a percentage of how much pellicle to grind with the meat? Should there be a ratio of the dry aged meat to non-dry aged meat in the grind? Thanks for any advice.
We are trimming for quality, not safety. We monitor temp to control the safety!
Well, as some of you know, I ran one of the dry age rooms at Knife. Starting in 2016, this became a journey of love, devotion, study and hard work.
I've gone down so many scientific rabbit holes that led nowhere, but the few that produced did greatly increase my understanding of this biome. Let this be a lesson to always keep trying new things, and push the boundaries of what people say is possible.
Today marked the final clearing of the room as it exists. Not sure what the future plans for it are, but it will no longer have any of the remnants of the Knife dry age program.
Attached are random pictures through the years, with the final light off at the end.
Might be the end of the journey for the room, but not for me. See you soon Chef.
28 days after dry ageing turned out pretty well.
Grabbed two steaks from my local grocery store that dry ages its steaks. While vacuuming them for the freezer - or at least one of them anyway - I noticed there’s a layer of mold (?) on the surface. Anyone know if that’s normal / safe to eat?
They smell completely fine.