Creekstone Farms Strip Loins on Special

[58limited]

The ribeye roast I ordered last week arrived today and is a whopping 18.7 lbs which comes to $12.57/ lb before trimming and aging loss.

[bmillin]

Just got my strip loin, very impressed with the packaging. Ice packages inside were still frozen, did not expect the inner zipped bag! no weight yet, had to throw it in the garage fridge with a bit more ice but it looks fantastic.

[DaveD]

Creekstone does provide some great packaging. We now have five or six of those zip-up insulated bags...

[Huskee]

I've collected so many of those reusable freezer packs over the years that I'd begun giving them away, and now all my friends have enough so now, sadly, I have to just toss them.

[58limited]

I couldn't wait for the dry aging process so, since Creekstone restocked and placed on sale more ribeye roasts, I bought another one to cut into fresh steaks. The sale price is about the same as the sale + discount code from posts above (discount code expired). For $245 I received a 15.4 lb roast that I cut into 12 steaks, most over 1 1/2" but four thinner ones too. Dry brining a nearly 2" steak for tonight (its the end piece from the large end). This came out to $15.90 per pound. I had about 1 1/2 lb of fat trim that I saved for sausage or hamburger meat.

I'm really liking the Avid Armor chamber sealer.

Sale is still on: https://shop.creekstonefarms.com/col...41270368108643

[MsTwiggy]

Beautiful!! 🤩 thats how its done ✅ 🔥🔥🐿️

[58limited]

Latest update: Both strip loins aged for 50 days and I processed them this weekend. The ribeyes will age 10 more days each (one was started 7 days after the first one).

#1 - started at 12.7 lbs, weighed 10.1 after 50 days. 3.8 lbs of trim loss left me with 10 thick cut steaks that weighed 6.3 lbs total.

#2 - started at 14.1 lbs, weighed 11.1 after 50 days. 4.2 lbs of trim loss left me with 10 thick cut steaks that totaled about 6.9 lbs.

Most of these steaks are about 1 3/4" thick with a few being about 1 1/4" thick.

#1


#2








Avid Armor sealer FTW!

[58limited]

Now for the ribeye roasts. This one sat on the top shelf of the fridge and aged 64 days. As I was cutting I noticed it was partially frozen, I don't know how long it has been like this, maybe for most of the aging? Might affect the overall taste and texture of the interior? The steaks still look awesome. Start weight: 15.3 lbs, end weight 13.1 lbs and 5 lbs of trim (saved for ground beef) gave me 8.1 lbs of steaks.

I cut 11 steaks: two are 2" thick, eight are 1 1/2" thick, and the last - an end piece - is about 1" thick and is dry brining for dinner right now (not pictured):



The other ribeye roast is sitting at 55 days, I'll wait until day 60 or so to process it. I am using the Avid Armor sealer more than the FoodSaver (except for big things).

[58limited]

I have been posting my progress specifically regarding this Creekstone sale but maybe I should have started a separate thread concentrating on the dry aging process instead. Sorry for hijacking your thread Draznnl

Final ribeye roast from the sale: 62 days of dry aging. Start weight 18.7 lbs, final weight 15.3 lbs, trim 6.6 lbs. I cut 11 thick steaks from this - total weight 8.7 lbs of steaks. There was a lot of fat on this primal. The steaks being under 1 lb is not a problem for me, they are thick and when I cook one with side dishes it will feed me twice.

So, from this sale I'm set on steaks for a long time: 42 dry aged steaks and 12 fresh steaks. I usually take some and cook them for my friends when I visit them.

[Draznnl]

I think of it as keeping the thread alive, not hijacking it.