Dry aging beef?

[mosesbotbol]

Originally Posted by jonumberone

Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?

Only change the piece of plastic when you make a new cut. You'll be amazed when using plastic on the cut edge how clean and fresh the meat will look.

The way I approach a whole sirloin strip is to age it one week or so and start cutting steaks as I want over the month. Cutting steaks is not going to jepordize the remaining strip.

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze? I am not sure how long vacu-sealed dry aged steaks last in the fridge, but I'd think it has to be at least 7 days.

Between a big meal, several steaks that sit in the fridge and the remainder in the freezer, you should be have you fill with NY Strips!

[jonumberone]

Originally Posted by BigAsh

Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...

I have no idea what that is, but I appreciate the offer.

Originally Posted by mosesbotbol

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze?

I plan on breaking this rib roast down into steaks.
I am using this attempt as a primer for second one that will be aged longer and cooked whole for Easter dinner.

I planned on updating a new pic today, but the awful weather will keep me from running home on my blow.
I am amazed at how much the appearance of the meat changes from day to day.
New pic tomorrow.

[landhoney]

Originally Posted by jonumberone

New pic tomorrow.

It's tomorrow.

Need pics of you meat.

[BigAsh]

Originally Posted by landhoney

It's tomorrow.

Need pics of you meat.

be VERY VERY careful of what you ask for.....just sayin'