49 day dry aged ribeye

[mnsmoker]

The next time I age a Ribeye, if prices ever come down, I'm going to slice and then trim, might make cutting through the rind  a bit easier.

 

[BedouinBob]

Walt, you rock!!!! You ate 3 steaks.....assuming they were about the same 1lb size......3lb of meat????  ;D

 

[Walt]

I think there were 5 of us that night sampling the 3 steaks.  I probably could have done it by myself 20 years ago.  Maybe..... :-\

 

[DivotMaker]

The next time I age a Ribeye, if prices ever come down, I'm going to slice and then trim, might make cutting through the rind  a bit easier.

I want to try this, too, if the bulk ribeyes ever come back to earth on price!  I think trimming, after slicing, would be SO much easier!  Even with a sharp knife, trimming that rind will definitely break a sweat!

 

[Walt]

Finished another 50 day today for my father inlaws birthday dinner. Cant remember the original weight but after 50 days it was 13lbs even. I steaked it out then removed the tails.The tails weighed in at 2lbs 13oz. After steaking it out I then shaved a thin layer off as mentioned above by Jim & Tony.  Worked well & will probably do it that way again. Shavings were 9oz. Tails & shavings cubed up & bagged for dog treats. I got 12 nice steaks, averageing about 13oz each, from this run. Typically, the average cost per steak is $10-$12 eack. Not bad considering it would cost you about $40 in a resturant. Enjoy the pictures below.

 

[OFFSHORE GINGER]

Wow ........................this is something that ....really .... is not my cup of tea  >

 

[DivotMaker]

Wow ........................this is something that ....really .... is not my cup of tea  >

If you don't like steak, you wouldn't.  If you do like steak, and have never had a dry-aged steak, you should withhold your judgment until trying one.  Indescribably wonderful.  Not that you should dry-age one yourself, but go buy a $40-50 dry-aged steak at a good steakhouse, and you'll see.