37 Day Aged 7-Bone Ribeye = Cowboy Steaks (Pron heavy)

[Wood Fire Steel]

Great job

Here is my 28 day strip steak prior to trimming. It is quite easy. I even save a dollar a pound when I buy the whole subprimal at publix. This one was on sale at $5.99/lb then $1.00/lb. not bad at $4.99/lb. had decent marbling. I hear the debates that using the Umai bags is not dry aging because it must be exposed to open air. Whatever.. Test like high dollar dry aged steak house steaks to which I have had many. So, don't care what you call it... It taste like it should. It is tenderloin tender with unbelievable beef flavor. Getting low so rib eye next. Great job on your ribeye.

 

[at4768]

That was an awesome post, want to see one finished now, and on a plate close to my mouth.

 

[ajstrider]

Very nice job and some nice looking meat.

 

[jlane]

Never heard of umai bags before, those steaks look fantastic. Nothing beats a dry aged steak. Thanks for sharing.

 

[Grimm5577]

That looks fantastic!!!

I have to use some of Umai Dry Bags, I forgot i still had some.

 

[Big George's BBQ]

Well done I need to try those bags

 

[gtr]

Now that's what I call a quality post!

I dry age a rib roast every year, but do it open air. I'll probably try one of these bags this year. I also always just cook it as a roast, but after seeing this I'd say it's time to start cutting up some steaks!

This really does look great - excellent work.

 

[mahenryak]

Very nice! I did a 22 lb (just less than) boneless rib-eye sub-primal about a month ago. 45 days using the UMAi dry age bags. For the benefit of those who may be new to the dry age processing, you don't use standard vacuum seal pouches--e.g. food saver. Your options are basically to go naked, use something like cheesecloth, or purchase the special UMAi bags (I have no affiliation whatsoever with UMAI, just pointing this out).

 

[V-wiz]

Dude those look great, enjoy the steaks.

 

[AussieMatt]

Can't wait to see the cooked thread. Looks great!

 

[brimclau]

Now that is dedication! well done... There is little chance I could stare at that hunk of meat ever time I opened the fridge for 37 days and not rip into it.

 

[drjiveturkey]

Look great. I would love to hear you comparison of the dry aged choice vs prime. I wonder if the flavor and tenderness differences is negated/or reduced once dry aged.

 

[ssv3]

Here is my 28 day strip steak prior to trimming. It is quite easy. I even save a dollar a pound when I buy the whole subprimal at publix. This one was on sale at $5.99/lb then $1.00/lb. not bad at $4.99/lb. had decent marbling. I hear the debates that using the Umai bags is not dry aging because it must be exposed to open air. Whatever.. Test like high dollar dry aged steak house steaks to which I have had many. So, don't care what you call it... It taste like it should. It is tenderloin tender with unbelievable beef flavor. Getting low so rib eye next. Great job on your ribeye.

Absolutely agree!

I know purists disagree at times but I've had nothing but stellar results so far.

Here's study done by K-State on using bags vs traditionally.

http://krex.k-state.edu/dspace/bits...d=D5DE27E046ADF22D5A57E4471BF163D6?sequence=1

PS I plan to also dry age traditionally as well.

 

[ssv3]

Thank guys!! If anyone is interested in the Umai bags they are now holding a Kickstarter campaign to raise money and launch their products nationwide on store shelves. When you dontate they send you out dry age bags or whole kits on depending how much you donate and free shipping. Won't post the link but you can google kickstarter umai. It's a win win.

FOR THE RECORD I'M NOT AFFILIATED WITH UMAI IN ANY WAY, SHAPE OR FORM.

Just want to let anyone know that is looking to give it a shot.

 

[Enrico Brandizzi]

Great post and great tecnic too! Waiting for taste test!

 

[cowgirl]

Fantastic Sako! I still have this on my to do list. Thanks for the post and the info! :grin:

 

[TXLX]

Beautiful, ribeye Wizard

 

[ssv3]

Fantastic Sako! I still have this on my to do list. Thanks for the post and the info! :grin:

You definitely have to give it a try Jeanie!

 

[martyleach]

Thanks so much. That looks awesome!

 

[Smoke Dawg]

That looks awesome.

Did you weigh the meat before and then after aging and trimming?

Just curious on what the losses are.

I know therre is a price to pay for the quality, just how much is it?

Thanks for the info on the promotion.

Now cook one and report out (or just take a thin slice and taste it!)