Dry Aged Rib Eye Loin

Discussion in 'Beef' started by lfroberts5, Mar 31, 2012.

  1. lfroberts5

    lfroberts5 Fire Starter

  2. lfroberts5

    lfroberts5 Fire Starter

    They tasted great..however...I think the time and effort was to much for the taste of the steaks...I think I will stick to a great cut of steak with my special seasoning and leave it at that...
     
  3. donr

    donr Smoking Fanatic

    I was looking at getting a vacuum bagger & ran across this website.

    http://www.drybagsteak.com/

    I know, like any of us have room for another piece of equipment.  Some people have aged for up to 45 days with their set up.  A lot of the people prefer not to trim the meat before grilling, stating that's where the concentrated flavor is.  I suppose like Bark on a smoked brisket.

    Don
     
  4. tigerregis

    tigerregis Meat Mopper

    A rib-eye loin? That's a new cut to me. Where did you get it?
     
  5. lfroberts5

    lfroberts5 Fire Starter

    At the local butcher shop...
     
  6. tigerregis

    tigerregis Meat Mopper

    Well I guess the local butcher can call it whatever he wants. There was at one time a "Philadelphia" front that had one more rib bone than others. It baffles me that you can get anything off a front that would be called a "loin". It is antithetical to every cutting diagram I have seen. A rib is a primal cut off the front. Loins come from the hind. It's like calling a hand a foot and vice-versa. Even if it is the same muscle a rib eye is not a strip steak. TG for USDA and its nomenclature. Their names are separate and distinct. I'm not saying any more on this.
     

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