Dry aging beef?

jonumberone · 01-08-2011, 09:01 AM

This got derailed a bit by a busted furnace and emergency surgery for my dog.
This morning I braved the cold and snow and returned home with 18.39 lbs of choice cut beefy goodness.
The delay will force me to age only 25 days instead of my intended 28.
I still feel this is long enough to get a feel for the process and to use as a barometer for longer aging periods.

Here's what we're starting with

I plan on updating every 3-5 days with pics if any one is interested
Thanks for everyones help and input!

T.G · 01-08-2011, 10:37 AM

Quote:

Originally Posted by jonumberone

I plan on updating every 3-5 days with pics if any one is interested
Thanks for everyones help and input!

Please do post updates, I'm very curious to hear how this works out.

01-08-2011, 11:23 AM

Quote:

Originally Posted by T.G

Please do post updates, I'm very curious to hear how this works out.

Nobhill has Choice New York Strip slabs for $3.97 lb. right now. I picked up a 15 lb slab for under $60 last night. I thought about this thread, but I got it cut into 9 THICK steaks and about 1 1/2 lb.s of ground steak for last night's burgers. $3.97 for New York steaks and burgers? "I was like. "SH!T!, why not?" I was gonna have htem ground some chuck for me anyway, and it only cost $0.28 lb. less. I'm thinking of going back and grabbing the other one they have for this dry aging thread which haunts my day dreams. I might have them cut in half or thirds so I can try this two or three separate times.

mosesbotbol · 01-08-2011, 11:26 AM

Quote:

Originally Posted by mariogolbee

I might have them cut in half or thirds so I can try this two or three separate times.

If you think you could eat the whole slab in a month or so, you don't have to break it up, just cut eat steak from one end as you want them while the rest continues to dry age.

BigAsh · 01-08-2011, 10:29 PM

I like it Dom and will be following this one!....When's the test dinner?!?

01-09-2011, 01:22 AM

Quote:

Originally Posted by mosesbotbol

If you think you could eat the whole slab in a month or so, you don't have to break it up, just cut eat steak from one end as you want them while the rest continues to dry age.

I may have to try this...

01-08-2011, 09:01 AM	#1
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,491 Trading: (62)	Re: Dry aging beef? This got derailed a bit by a busted furnace and emergency surgery for my dog. This morning I braved the cold and snow and returned home with 18.39 lbs of choice cut beefy goodness. The delay will force me to age only 25 days instead of my intended 28. I still feel this is long enough to get a feel for the process and to use as a barometer for longer aging periods. Here's what we're starting with I plan on updating every 3-5 days with pics if any one is interested Thanks for everyones help and input! __________________ Sex junkie looking for a dealer

01-08-2011, 10:29 PM	#5
BigAsh Don't knock the Ash... Join Date: Oct 2008 First Name: Keith Location: Yardley, PA Posts: 5,055 Trading: (46)	Re: Dry aging beef? I like it Dom and will be following this one!....When's the test dinner?!? __________________ Keith