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.