Prime rib aging

[mr t 59874]

Dry aged beef is really a treat.

Without a doubt.

T

 

[sauced]

Exactly....no doubt

 

[browneyesvictim]

Errrg! It's everything I can do to not cut into the one I have going now. This is not helping! Curses!
I have really enjoyed and learned from your post. The best cooking methods for dry aged steaks has me real curious. Have you sous vide any of these yet?

 

[atomicsmoke]

Brown,

Here are a few aging threads consolidated in one - great for learning
http://www.smokingmeatforums.com/t/...ustrations-comments-from-multiple-smf-members

No SV, just grilled.

 

[mr t 59874]

Brown,

Here are a few aging threads consolidated in one - great for learning
http://www.smokingmeatforums.com/t/...ustrations-comments-from-multiple-smf-members

No SV, just grilled.

Brown,

if you look at the above thread you will see an example of my SVing dry aged steaks. In the past I cooked the roast in a salt crust then cut the steaks and seared. The last two that I have done the steaks have been cooked sous vide. Both methods produce similar results.

T

 

[atomicsmoke]

I got cocky after my first aged rib so i am going big with the second one. 20.2lbs prime rib. I got a sweet deal on it.

20170420_210035-1.jpg

• atomicsmoke
• Apr 20, 2017

20170420_210104-1.jpg

• atomicsmoke
• Apr 20, 2017

20170420_210650-1.jpg

• atomicsmoke
• Apr 20, 2017

20170420_210709-1.jpg

• atomicsmoke
• Apr 20, 2017

20170420_210625-1.jpg

• atomicsmoke
• Apr 20, 2017

See you in about 7 weeks.

 

[atomicsmoke]

AAA grade (usda choice).

 

[pc farmer]

Going to be yummy ​I bet.

 

[atomicsmoke]

45 days today

20170604_170055-1.jpg

• atomicsmoke
• Jun 4, 2017

20170604_170118-1.jpg

• atomicsmoke
• Jun 4, 2017

Dry crust and most fat removed

20170604_175650-1.jpg

• atomicsmoke
• Jun 4, 2017

Steaks (boneless except for one)

20170604_180257-1.jpg

• atomicsmoke
• Jun 4, 2017

Packaged (also little less thsn a pound of stir fry beef scrsped off the bones)

20170604_183144-1.jpg

• atomicsmoke
• Jun 4, 2017

 

[marauderrt10]

Very nice my friend! I usually age my prime rib over Himalayan sea salt. Adds a little "extra" to the dry aging process :)

 

[atomicsmoke]

Some stats:
14% loss from drying
51% yield (includes drying , trimming, all except one bone)
56% yield when the stir fry is included

For $6/lb roast well worth the effort.

 

[atomicsmoke]

Haven't had a good steak lately. Why not pull a heart shaped pair of aged rib steaks out of the freezer. Covered in montreal steak rub.

20170919_165002.jpg

• atomicsmoke
• Sep 19, 2017

Simply grilled....with pan roasted shredded cauliflower.

20170919_182359.jpg

• atomicsmoke
• Sep 19, 2017

 

[pc farmer]

Wish that was my meal

 

[atomicsmoke]

Looks like i am doing this twice a year. Enough for the two of us steak lovers in the household and the occasional gifts.

Got lucky and scored a prime rib (whole) on sale for the Canadian Thanksgiving (US beef).
Almost 22lbs of Choice (AAA)

Aiming for 45 days...but i might let it ride for 60.

 

[browneyesvictim]

Niiice... Yup. Time for me to do another one too. 60 days sounds good!

 

[atomicsmoke]

Fridge real estate became an issue...so 47 days.

After a short struggle

Bones and falloff

After picking some good meat from between the bones (for saute)

12 thick steak...2 end pieces

 

[pc farmer]

I have got to try this. Problem is my chamber is set for dry curing.

 

[atomicsmoke]

I have got to try this. Problem is my chamber is set for dry curing.

A fridge does the job.

 

[atomicsmoke]

55% steak yield.
Dry aged steak cost (average dry weight 430g) less than 7$.

I guess i will be keeping an eye open for prime rib christmas sales.

 

[atomicsmoke]

Continuing on my twice a year rib roast aging schedule.

I caught an Easter sale on prime rib (AAA grade). I told them i don't want it trimmed. They handed it over in the packer vacpac and knocked 15% off the already ridiculous price. About 27lbs.

After 48 days looks nasty

After triming off the dried layer

Cut 14 steaks out of it. Need to test it out....to make sure it didn't go bad.

Salt and pepper only. Fat tastes amazing too. Only left connective tissue on the plate.

48% yield.