Dry Aged (cheap)Ribeye

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Winn10

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I seen some UMAi Dry bags on another forum and decided to try it myself. I didn't want to possibly ruin a very expensive cut of meat, so I bought the cheapest USDA Select whole ribeye that i could find($6/lb). I intended to age it 45 days, but read that after 3 weeks it can become gamy, and I was too curious to let it go, so I pulled it at 30 days. The end result was a cheap ass ribeye that was as tender and tasted like a much more expensive cut of meat. All in all it was an easy/cheap experiment, that turned out well and i have 2 more bags to use, so gonna try another ribeye and maybe an cheap ol' top sirloin or a NY strip.

Day 1 Color=Bright red


Day 1


Day 7


Day 14


Day 21



Day 30


Day 30 Color=A lot darker red


On the grill


Dammit, I over cooked it a little bit!
 
I like it.

You got a link for the bags? I have been wanting to try this myself.
 
Chdamn said:
I like it.

You got a link for the bags? I have been wanting to try this myself.
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Those bags and some of that Cajun seasoning sitting on em would be awesome
 
Winn10 said:
https://www.drybagsteak.com/
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Thanks. Did you put anything on your meat before bagging it? I watched the video on that link and he didn't say or show putting anything on the meat but I see they sell stuff for putting on to cure the meat.


But I also saw where he cut the bark off so not sure it would add any flavor.
 
bigfelipe said:
What does the bag do?
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According to the website it seals but has very tiny holes, just big enough to allow gasses to escape while preventing it from losing its seal and preventing any contamination from bacteria etc.

So it's basically like aging in a vaccuum.

And also it supposedly binds with the meat helping the bark to form.
 
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Chdamn said:
According to the website it seals but has very tiny holes, just big enough to allow gasses to escape while preventing it from losing its seal and preventing any contamination from bacteria etc.

So it's basically like aging in a vaccuum.

And also it supposedly binds with the meat helping the bark to form.
Click to expand...

Sounds like BS to me. Magic one-way vacuum plastic? Why not just use a vacuum sealer?
 
No i didnt and its not reccomended. Instructions come with the bags. Dont rinse off the meat or anything, just put it in the dry bag. Something about good enzymes and stuff i dont care to understand haha

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bigfelipe said:
Sounds like BS to me. Magic one-way vacuum plastic? Why not just use a vacuum sealer?
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You do. You use their bag with a vaccuum sealer.

It doesn't sound like BS to me. I know people who have tried it with a regular bag and the bag swells and the meat turns due to the gasses being trapped as it ages.

And the technology sounds similar to gortex but on a finer scale. (Gortex is Permeable for vapor to escape but water can't get in).
 
looks interesting.

But

It looks the same as when I put them in the bottom of my fridge for 4-7 days.

I put them in a strainer inside of a glass bowl. Little bit of salt and depending I let it go 4-7 days.
 
Cowboy said:
Is that Scott's extra soft?
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backwoodsshooter said:
looks interesting.

But

It looks the same as when I put them in the bottom of my fridge for 4-7 days.

I put them in a strainer inside of a glass bowl. Little bit of salt and depending I let it go 4-7 days.
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Alot of youtube videos show it done that way

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Chdamn said:
You do. You use their bag with a vaccuum sealer.

It doesn't sound like BS to me. I know people who have tried it with a regular bag and the bag swells and the meat turns due to the gasses being trapped as it ages.

And the technology sounds similar to gortex but on a finer scale. (Gortex is Permeable for vapor to escape but water can't get in).
Click to expand...

Gortex can't maintain a vacuum. Water vs Vapor is one thing. Different molecule size. You can't keep air out and let gas out. That just doesn't make sense.

IDK... I'm skeptical to say the least...
 
bigfelipe said:
Gortex can't maintain a vacuum. Water vs Vapor is one thing. Different molecule size. You can't keep air out and let gas out. That just doesn't make sense.

IDK... I'm skeptical to say the least...
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You should be able to. Gas is much smaller than air on a molecular level. At least I think it is. What the hell do I know.
 
@bigfelipe
Not sure this means much but where i had the sticker wasnt dry like the rest of the meat was, just discolored
72be14c05fdd4b84bb5e84346bd0d857.jpg


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Been wanting to try those as well...you can get them on Amazon.

Have been considering getting a small dorm fridge for same reasons to age meat in.

Leaving it in the cryovac is the same as wet aging, which I have done before with good results but you can't go too long, otherwise you are just rotting meat

Did you have any issue getting a good seal? I know some of the reviews say it is difficult to get a good seal.

I see you put them on a rack? Did you have any drippage?

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NCMedic said:
Been wanting to try those as well...you can get them on Amazon.

Have been considering getting a small dorm fridge for same reasons to age meat in.

Leaving it in the cryovac is the same as wet aging, which I have done before with good results but you can't go too long, otherwise you are just rotting meat

Did you have any issue getting a good seal? I know some of the reviews say it is difficult to get a good seal.

I see you put them on a rack? Did you have any drippage?

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Nah, didnt have any problem sealing it. Next time i will use the tubing attachment to get more air out before i seal it. I put it on a rack to allow more air circulation and there wasnt any drips

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That looks delicious! That is a "wet aging" but still produces some good meat without the 30% loss with a "dry aging". Our purveyor has dry aged meat and their "recipe" is 27 days at 70% humidity in a box (refer) set at 42 degrees. Then they cut off the the oxygen exposed exterior(30%) and your left with a killer steak almost rust red in color. Good stuff which ever method you choose!

Rooster
 
This is a modern method of curing meat like old timers useta do with salt and similar temperatures... the dehydrating step was either hanging in a ventilated place, or cold smoking.
 
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