My first attempt at dry aged rib-eyes

[muebe]

Ok time to go big!





Weight of fat that I trimmed from the bottom...



Into the UMAi dry age bag. Appears I got a good vacuum and seal...



Weighing in at 13lbs after trimming and dry bagging...



Into the new garage fridge. See you in 30 days

[smokeasaurus]

I think there will be enough for me and Smoochy this time........

[muebe]

Wife got me a digital fridge thermometer from Wally Mart. Looks like I need to drop the fridge temp a bit. Ideal is 36F to 38F. Good tool to have when dry aging...

[Pappymn]

I'll be watching this one just like the last one. Good luck

[Keymaster]

I could have sworn I asked this already but my post disappeared or instead of post I Clicked "X" instead. Do they say how freezing after dryaging affects the flavor of the meat or are you suppose to eat it after dryaging the meat.

[muebe]

Key you can freeze just like a normal steak. Once the bacteria has done it's job to change the flavor and texture of the meat freezing is just fine if it was never frozen before

[muebe]

Picture update after 4 days. The bag has started to become a second skin to the meat and is starting to darken...

[Keymaster]

Looks great, atleast you have a month and a half to get your slicin knife good and sharp

[muebe]

10 day update pics...

[muebe]

So it has been 21 days...



Decided to check weight...



Looks like it lost 3lbs. Went in at 13lbs and currently is 10lbs. Got 7 more days. Next Thursday will be time to carve at 28 days.

[teesquare]

I like that weight loss program....So - If I start only eating dry aged steaks.....Will I lose weight too???

[TentHunteR]

I like that weight loss program....So - If I start only eating dry aged steaks.....Will I lose weight too???

Oh I think I could get on-board with that.  The Muebe Diet!

[Pam Gould]

Muebe..so all I have to do is seal it right and let it sit for 28 days? I can do this..after waiting for the smoked cheese. I am a patient person. Would this work for pork too? Was the flavor that much better? It look fabulous. Pammie .☆´¯`•.¸¸. ི♥ྀ.

[muebe]

Pam you can do a real large primal cuts of pork for example.

And yes all you gotta do is seal it in a Umai bag and keep it in the fridge on a elevated rack for around 30 days. Some people will do 45 days and some will do 20 days.

The fridge needs to be kept between 34F to 38F so that the bacteria that breaks down the meat can do it's job. Too cold or too warm and this bacteria will stop growing. So a fridge that is not used a whole bunch is ideal and a digital fridge thermometer is helpful. Once a day a quick opening and closing of the fridge will help let out some built up moisture.

This process changes the flavor and texture of the meat. All I can say is the last couple dry-aged steaks I made were the best steaks I have ever made. It is a small investment in bags to get these results at home. I urge anyone to give it a try and you will not be sorry

[muebe]

Ok been 28 days time to carve. Went in 13lbs and came out 10lbs...



A top/bottom view while still bagged...





And now out of the bag. Nice mellow beefy smell...





First I cut it in half...





Then into 1 inch thick steaks...



Then trim the outer bark from each steak...



Total weight 7lbs...



All ready to be vac sealed. Going to seal two to a bag and each set will be seasoned differently and frozen for later use. Might save two for this weekend



Ok so let's go over the numbers:

Started with a 14.77lb Boneless Rib-Eye Roast @ $7.59lb for a total of $112.10

After trimming it went into the fridge at 13lbs. It left the fridge at 10lbs. And I ended up with 13 steaks totaling 7lbs.

So $112.10 divided 13 is $8.62 a steak

$112.10 divided by 7 is $16.01 a pound

Keep in mind that 3lbs of loss would have happened regardless of dry aging or not. That first 3lbs was all the fat trimmed before dry aging. Now some of that bark that was trimmed was fat and might have been trimmed under normal conditions. Also there was waste on the ends due to not making a large enough steak for my standards. And finally there are probably others who are much better at trimming than me. I admit I did not exactly take my time and the waste might have been less with someone better skilled. Maybe consider mine the worst case scenario