Mine came today, fresh/unfrozen just as I hoped! I weighed it and to my surprise, 19.4lb (they promise 16-18lb). It's about time I score on the upper end, usually my shipments favor the lower end. This puts it at $11.80/lb for Prime ribeye. I call this a grand success! Thank you Mosca for the reminder of this sale.
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Mine just arrived. 18.25 lbs...but a HUGE butchers cut in the middle. Almost like they were going to split it into two roasts, and changed their mind 1/2 way through. I was planning on dry aging it, but would need to split it along that cut, which would increase loss. Currently working with their e commerce and quality control team to find a resolution.Comment
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Just received mine in the mail, I don't see the spinalis dorsi. I didn't cut open the packaging yet. Will it expand and look different? I noticed in their pictures that the rib cap is included and other it looks like it's not there?
Can anyone explain what is going on?Last edited by Chuppy; January 20, 2022, 03:48 PM.Comment
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Just got mine today too: 18.5 lbs = $12.43/lb. I have another on the way for delivery tomorrow.
Umai dry aging bags will arrive tomorrow as well.Last edited by 58limited; January 20, 2022, 04:17 PM.Comment
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Mine came today. Will weigh and cut up tomorrow. It's definitely huge!Comment
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Update: I wet aged mine in my fridge 50 days. Harvested it up today. I trimmed most all of the fat cap since I do not appreciate that ring of fat on my steaks or chops at all (brisket, absolutely). I got roughly 3lbs fat off.
I got 9 steaks, all 1 to 1.5lbs each (avg 1- 1.5" thick) and a 4.6lb rib roast which is dinner tonight.
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realdocBBQ Thanks! I aged it 49 days from when it was delivered, but if you count a general rule of 14 days aged at the slaughterhouse prior to packaging, or at least shipping, it's actually 63 days. I can't wait.
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Update: I dry aged one for 30 days and one for 45 days. Umai Dry Age Bags For The Win!
Stats: the 30 day 17.1 pounder lost 3 lbs and I cut fourteen 1 1/4" steaks from it plus a 3/4" steak that I cooked in cast iron for dinner. There was about 5 lbs of trim waste that will be sorted and rendered into tallow or ground with hamburger meat the next time I make some.
Before final trim and after.
Dinner: I made Steak Diane with the thin steak. Served with oven roasted potatoes and a nice Port wine.
Cooking dinner for friends in La Grange, TX. We were there for the Texas Meadfest (I won a Gold for my Polish Trojniak dessert mead). These steaks were awesome! (Sorry, no after pics, we wuz hongry!)
Dry brined 8 hours
Quick pic with my friend's two sons and their friend. They drove in from Alpine where they attend Sul Ross University. Temperature in the 30s, raining. Cooked reverse sear on my PK-O with tailgater stand.
The second one I aged 45 days (OK, 47 days - T'was busy the other night). 18.5 lbs lost 3 lbs of moisture. 5.8 lbs of trim waste. I cut the steaks thicker on average (1 1/2") than the 30 day one and I got a total of 12 steaks.
Before trimming
Trimmed. Got one dry brining now for tonight or tomorrow.
Update: Cooked one on the PK-O. My impression is that it is a bit tougher than the 30 day steaks I made in La Grange, otherwise very good. I don't think going out to 45 days was a benefit though. I'll stick to 30 days from now on.
Last edited by 58limited; March 12, 2022, 08:08 PM.Comment
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Update: Tonight I cooked up 3 of the steaks I'd vac-sealed & froze.
H'oh man! Probably THE best ribeyes I've ever made or had, seriously. 60 days wet aged. Trimmed well and dry brined before vac-sealing. Defrosted night before and set on counter about noon (still sealed) to slowly come up toward room temp.
This time I cooked them in the oven on a rack over a cookie sheet until about 100 degrees, then on to the charcoal grill to ~125 and then seared to ~135-140. Moderate dusting of Meathead's Red Meat seasoning.
Amazing. Could cut with your fork and that's no joke. Never had a better ribeye. Wasn't overly grilled but someone who's used to restaurant or pan-fried steaks would never know this wasn't 100% grilled. My boys who are used to my 100% grilled steaks couldn't tell but I could.
The same fella that was over who loved my ribs this past Saturday for the Mr Bones cook said this was one "one of" the best steaks he'd ever had. I'll take the compliment. I don't think he's a fan of medium-rare, too much pink for him
but I explained to him why he should eat with his mouth and not his eyes when it comes to pink steak. He said he understood and agreed. (I like to think I passed on something he'll remember the rest of his life, who knows).
The pics didn't turn out as good as I'd hoped, doggone artificial lighting. They were pinker than they appear here.
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