Dry aging beef?

[jonumberone]

Cooked Sous vide @132° for 1.5 hours and finished off with the serzall.







Mike eating some steak!



The steaks were out of this world. One of the guys said that the steaks were better than what we get at high end NYC steakhouses that we go to for our Christmas herf.
I was able to get 7 real nice sized steaks. 4 of them in the 20 - 22oz range and 3 in the 26 - 28 oz range.
Again, I wasn't able to detect any hint of game or funk kind of flavors that I was expecting.
Because of that, I'm thinking of taking the bone in roast to day 75.
When I told my wife that she gave me a look, so we'll have to see if I can get her on board.
Keith had one of the steaks, so maybe he will share his thoughts?

[markem]

Originally Posted by jonumberone

Mike eating some steak!

You are a bad man in the best possible way, Dom.

I'm so drooling over this. Going to have to check the settings on the fridge now and consider getting some of the bags that Peter uses for dry aging.

[pnoon]

Originally Posted by markem

You are a bad man in the best possible way, Dom.

I'm so drooling over this. Going to have to check the settings on the fridge now and consider getting some of the bags that Peter uses for dry aging.

Dom only recently pointed me toward that site. I have yet to take the plunge.