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coldfusion

Dry Aging with the UMAi bags

8 posts in this topic

Picked up a choice 18 pound Rib Eye from RD a week ago for my first attempt at dry aging.

Cleaned the bag the meat was in really good and the sink. Put a paper towel in sink and cut open both ends so the blood could drain out.

Followed instructions that came with the bag, no problems, easy to do.

I already knew from measuring that I needed to cut about 3.5 inches off of the big end to make it fit.

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Dinner last week!

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After one week fat side up instructions say to flip it over, this is the last time it's touched till ready to cut up. I plan on just rotating it end to end weekly by just pulling out the sheet pan.

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Note: You can see where the sticker was that I put on it. The meat did not age the same. No stickers on future bags!

I'm shooting for at least 30 days here, then will slice then trim as needed.

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The meat side up after the flip.

 

 

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pesto3, ckreef, Bozz73 and 1 other like this

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Hm, my isntructions don't say anyhting about flipping it and I didn't see them do that in the video either. Have other people flipped theirs?

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Lower right of instructions, fat side up the first week.
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Sent from my iPad using Tapatalk

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Today is the day, it's done.
I have to say it was easy to do, the hard part was just waiting. I can't say the outcome was really worth it. The steak was a bit more tender, I feel flavor was about the same.

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Here it is, it actually gained a little in weight since last week 12.74 pounds now/12.10 last week.
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Unwrapped here, no mold, not much of a smell.
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I trimmed after slicing.
Just sliced, I actually ran two strips of masking tape top and bottom marked at 1 inch so I could get even cuts.
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After trimming.
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3 pounds of trimmings, I kept the leaner pieces to cook for my little Yorkie.
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Seasoned with smoked salt and pepper to be vac-sealed for sous vide at a later date.
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This is mine tonight, one with toothpick.
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Acorn set up for a high heat sear.
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Sous Vide looking good!
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Rewarded, like I said, it was good, but would have a hard time telling that it was dry aged doing a side by side taste test.


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ckreef likes this

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They look really good.

 

Reading the post times it appears you went 21 days with this? To get a bolder flavor go 35 days next time but you will have more waste. Most of the flavor change happens with the longer times. The texture change happens early on in the process but since your SV'ing probably can't really notice that anyway. 

 

 

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I have done a number of primal beef cuts with these bags.  choice, prime from Costco, strips, ribeye with and with with out bone.... I have done minimum of 35 days and max of 50 days.  final conclusion ... not really worth the effort. wet aging in the cryovac works fine, you get tenderness without a lot of loss

 

you never get that really strong flavor that you get at the big restaurants.  if you do research Prime has three levels  prime - , prime and prime +   . places like Allan Bros gets Prime + and Costco Prime -... you really cant get the same quality of meat that the big guys get,

 

so when I really want excellent DRY aged Prime I just order from Allan Bros.   for my regular use I get choice from RD, Sams or Costco,   wet age for 30 days. 

 

as for Waygu,  well, it is just a breed of cow.  I have ordered from Snake River and was not that impressed,. then they started to send me info on their Waygu Gold.  so my guess it their regular Waygu is choice and Gold is prime...

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