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Umai Dry Aging Rib Roast (Day 38 Update first page edit)
Posted on 2/4/20 at 8:09 pm
Posted on 2/4/20 at 8:09 pm
First time going at it with this, looks like it's going rather smoothly, the fat side is pretty much solid now which is a good sign, the meat side is starting to get the coating on it too
Day 15
edit: Using my kitchen aid side-by-side refrigerator in my kitchen
edit2: Day 23 update
continued darkening and hardening
Day 38
final trimmed steaks at 38 days, the most tender ribeyes i've ever had
Day 15
edit: Using my kitchen aid side-by-side refrigerator in my kitchen
edit2: Day 23 update
continued darkening and hardening
Day 38
final trimmed steaks at 38 days, the most tender ribeyes i've ever had
This post was edited on 2/29/20 at 11:28 pm
7
Posted on 2/4/20 at 8:15 pm to DVinBR
IN 
I been wanting to grab some of those bags to try.
I been wanting to grab some of those bags to try.
Posted on 2/4/20 at 10:13 pm to NOLAGT
I used to have the CAD steaks pic ready to go, but that was a long time ago. Anyway. Imagine green steaks. There ya go.
Posted on 2/4/20 at 10:22 pm to Matisyeezy
I remember it clearly 
Posted on 2/5/20 at 7:43 am to NOLAGT
I bet Cad's green steaks had more flavor!
Posted on 2/5/20 at 8:27 am to Matisyeezy
Posted on 2/5/20 at 8:42 am to DVinBR
Are the bags anything special or would a vacuum sealer do the job?
Posted on 2/5/20 at 9:11 am to KamaCausey_LSU
yea their bags are porous. they allow moisture to escape. regular vac bags do not work.
Day zero
Day 75 (too long, next i will only go to 30-40 days like i planned but i got busy with life)
>
Day zero
Day 75 (too long, next i will only go to 30-40 days like i planned but i got busy with life)
> This post was edited on 2/5/20 at 9:12 am
Posted on 2/5/20 at 11:20 am to CarRamrod
Yea 30 -40 will be my target time too.
Where did yall order the bags from?
Where did yall order the bags from?
Posted on 2/5/20 at 12:46 pm to NOLAGT
Amazon has them
Posted on 2/5/20 at 12:49 pm to USMCTIGER1970
That’s where I have seen them, didn’t know if there was a better place. Thanks.
Posted on 2/5/20 at 1:09 pm to NOLAGT
i bought my fisrt pack from the cheapest place on the internet i could find. Then about 2 months later i saw a slickdealz deal that was extremely cheap... i have like 20 more bags now.
Posted on 2/5/20 at 2:12 pm to Matisyeezy
quote:
I used to have the CAD steaks pic ready to go, but that was a long time ago. Anyway. Imagine green steaks.
And gnarly toes.
Posted on 2/5/20 at 2:41 pm to DVinBR
I've tried to like dry aged steaks. Had them from homemade to high end steak houses. Every one of them has a twang that just isn't right to me.
Posted on 2/5/20 at 2:48 pm to fightin tigers
quote:
I've tried to like dry aged steaks. Had them from homemade to high end steak houses. Every one of them has a twang that just isn't right to me.
Same here dude. I hate the taste. Funky.
Posted on 2/5/20 at 2:50 pm to Aubie Spr96
Do you trim the black rotten looking part off?
Posted on 2/5/20 at 3:42 pm to fightin tigers
quote:
I've tried to like dry aged steaks. Had them from homemade to high end steak houses. Every one of them has a twang that just isn't right to me.
Agreed. I’ll eat it, but definitely nothing I seek out.
Posted on 2/5/20 at 3:53 pm to Janky
quote:most do. you really dont have to. my picture is VERY dry, thats not the norm.
Do you trim the black rotten looking part off?
Posted on 2/5/20 at 4:19 pm to CarRamrod
I did a 60 day rib roast not long ago. It came out very good. One suggestion I have is trim as little as possible. The flavor of the surrounding fat is un real. Sam's had prime ribeye roast for 10.99 lb. the other day but my freezer is full of venison and pork butts. But I still have a couple of the dry age steak left.
Posted on 2/5/20 at 6:08 pm to unclejhim
I have seen some from the dark parts and save it to mix in a burger grind. That’s what I’ll do when I try it.
This post was edited on 2/5/20 at 6:09 pm
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