Dry Aged Tenderloin

[browneyesvictim]

After my experience with about half a dozen dry aged rib roast under my belt now, I am attempting a dry aged tenderloin. CAB choice grade. Here she is in all her 7-1/2 lbs of glory, untrimmed, fresh out of the cryovac, untouched, on to a rack and went into my sanitized meat curing fridge. No UMAI bag. Oh, no, we are going bareback on this one! Just look at it, all naked and waiting! I will weigh in 30 days, but shooting for 45 days.

 

[weedeater]

Nice looking piece of meat.
Will be watching.

Weedeater

 

[SmokinAl]

This should be good!
Al

 

[browneyesvictim]

Got her out for a weigh-in. Down to 5-1/4 lbs now. That's the 30% mark, but will let it ride another week to get a full 30 days in.

 

[gmc2003]

I'm in for the long run. Looks good so far.

Chris

 

[browneyesvictim]

4-3/4 lbs finish weight. Looks great! No mold. Just rich beefy aroma.

After trimming the top half.

After trimming the bottom.

Weight after trim.

Cut shot. Nice marbling!

Sliced into thick steaks. Vacuumed bagged into 2 steaks per package for the Mrs. and I. Six delicious meals to look forward to!

Cant wait to try one! Thanks for watching.

 

[idahopz]

That looks beautiful!