UMAi dry bag Ribeye- dry aged 45 days Final <Pic heavy>

[atomicsmoke]

Steaks look awesome. Seems the yield is better in bags than classic dry aging. I imagine less moisture less: something between dry and wet aging?

Looking forward to cut view.

 

[browneyesvictim]

Thanks. But you don't see it cut above?

I think the next one will not be in a bag and go for 30 days. This is a very old (but good) refrigerator. Bu i am checking it's humidity control with an instument. That might be part of it.

 

[atomicsmoke]

Thanks. But you don't see it cut above?

I think the next one will not be in a bag and go for 30 days. This is a very old (but good) refrigerator. Bu i am checking it's humidity control with an instument. That might be part of it.

I meant "cooked" cut.

 

[browneyesvictim]

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• browneyesvictim
• Apr 20, 2017

Out of the SV bath.

 

[browneyesvictim]

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• browneyesvictim
• Apr 20, 2017

Seasoned with garlic, fresh ground pepper and some special sea salt thanks to dirtsailors PNW care package!

 

[browneyesvictim]

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• browneyesvictim
• Apr 20, 2017

Seared with the kitchen torch. Omg... the aroma!!!

 

[browneyesvictim]

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• browneyesvictim
• Apr 20, 2017

Served with fresh green beans with bacon and onions Sautéed mushrooms with garlic and Henderson relish, potato wedges seasoned with Lay's bbq seasoning.

 

[browneyesvictim]

I

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• browneyesvictim
• Apr 20, 2017

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• browneyesvictim
• Apr 20, 2017

 

[atomicsmoke]

Just perfect. Nicely done.

 

[browneyesvictim]

Steaks look awesome. Seems the yield is better in bags than classic dry aging. I imagine less moisture less: something between dry and wet aging?

Looking forward to cut view.

I think I would agree. I was expecting  more water weight loss, but the added yield was a bonus!

Just perfect. Nicely done.

Thank you. It was about as tender as one could expect for a ribeye- literally "fork tender" and melt in your mouth delicious! As much as I like the results of Sous Vide method I did miss the flavor of firing over wood or charcoal flames though. I intentionally chose this way because I wanted to enjoy the unadulterated beef flavor (other than light salt pepper and garlic) from the aging process. But that was just the seasoning/favor which is easily adapted. and overcome. It was far from bland and had great flavor, however I was expecting just a little more intense beef flavor from the aging process. This is what Tom (Mr T.) has been saying all along. I think I get it now!

The next one will be out of the bag for 30 days. I only have 10 steaks left now, so I better get started!

 

[mr t 59874]

 
 I was expecting just a little more intense beef flavor from the aging process. This is what Tom (Mr T.) has been saying all along. I think I get it now!

The next one will be out of the bag for 30 days. I only have 10 steaks left now, so I better get started!

You hit the nail on the head. Wet aging such as you are doing by not allowing the air to actually come into contact with the meat will definitely tenderize the meat, and decrease moisture loss, but does little to improve the flavor. Improved flavor when dry aging does not begin until day 21. 

Suggest you let it age 45 days. Yes you can expect more trimming, but that is part of the price we pay to get the absolute ultimate in flavor.

T

 

[browneyesvictim]

 

[anglerman]

browneyesvictim

So how did you like the dry aged compared to wet age?

 

[browneyesvictim]

The ""naked" aged definitely had better flavor than the Umai bag aged. I don't think I would care for a true "wet" aged beef that had gone 30 days. But all of the ones I have done have been cryovac bagged for some period. I think the next one I am going to do, I am going to get some "hang-meat" ribeye that has never been in a cryovac at all to dry age 

Ive got some dry cure peperoni that I will be putting in Umai casings in the near future, otherwise I would have another one going now. I dunno... might be able to do both...