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Benm3

50 Day Dry Aged Prime Ribeye Tomahawks

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Since its the Holidays, I normally end up doing a good amount of prime ribs for parties and such.  I wanted to post some pics of my last batch of dry aging. This is some of the best quality meat HANDS DOWN!  I have ever worked with.  It looks like almost Wagyu level of marbling.  I found a local source that raises on grass and finishes on grain and this has been my second batch of meat from him, the first was incredible as well.  Best part is, I pay wholesale, $5.10 a pound. 

 

I do not dry age with Umai, I don't believe it gives you a true dry age experience since it does not allow air in.  I believe the fat and meat has to oxidize to develop the true dry age flavors.  Your meat should have a smell of freshly popped popcorn.  Umai's only allow air out, but not in.  Don't want to start an arguement, but I do get why people use the Umai bags for convenience, but if you have a space in a full size fridge, not a dorm fridge, you can get these same results.  

 

Here are the pics:

 

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Look at that marbling, Also, notice how much of the Spinalis Dorsi is left intact.  You can only achive this when you age with a full fatcap and cap meat layer

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That's some nice looking beef.    I have an agricultural/nutrition/ veterinary background and this peaked my curiosity.    This is totally in a different direction of the intended post and I'm sure there is no answer unless a full nutritional analysis were or has been done buy some meat scientist,  but I'm wondering if the benefits of the healthy fats achieved by being grass fed ( more omega 3, better balanced with omega 6) are negated by finishing the stock on grain, since most body tissues are dynamic, being constantly replace, I'm wondering how much if any of the fat deposited from being grass fed, is replaced by those generated by finishing with grains which causes the accumulation of a different type of fat than grass feeding.   Or does the fat accumulated by  being grass fed remain and all additional fat from finishing is a different type.   Also is most of the marbling seen in the meat the result of being finished with grain?   Most of the grass fed beef I've had shows little marbling, though I'm sure that varies depending on the pasture grasses they are raised on.   Some of the answers to these questions are probably out there, other answers would make for some interesting studies.  

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