I got my Creekstone order this week, so I'm having a go at dry aging a prime grade strip loin. Wish me luck!
I'm using the Umai bags, and the process is pretty straight forward. I just watched the video on the Umai site, and copied how they showed it. The hard part is now going to be waiting a month to see how it turns out.
Paid R119/kg converted at the average exchange rate of R15 / $1 (around R14.50 at moment) so say $8/kg and that's for A grade our highest classification.
One thing to keep in mind is the FINAL cost per pound. You’re going to loose 3-5% just in moisture lose and even more when you carve off the pellicle. My last one ended up around $18.50 a pound, still a really good deal versus what the store would want for comparable. Good luck you’ll love the results. How many days you plan on going?
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
You are in for a treat! I’ve enjoyed the results from the dry aging with Umai. I’ve done both strip loin and ribeye (personal choice is ribeye for me). Over the years I’ve been dry aging, I use to trim the roasts when done but I don’t do that anymore. I enjoy the bark from the dry agin so I just slice and vac seal and freeze now. Just a thought, and actually keeps your price per down if you like it this way.
If you get into this, I HIGHLY suggest making charcuterie with their dry aging charcuterie bags. The dry aged steak is good….but the charcuterie! Oh my!!!! I’ve posted on all the various dry aging I’ve done if you are interested in reading. The charcuterie is much more involved at the beginning, but that’s it.
realdocBBQ yep.. occasionally there’s a piece that may not be edible, but majority of the time it’s fine. it has a nice texture when cooked. Even the family is fine with it. I will say, I usually sous vide these dry aged steaks, as they are individually vac sealed. So SV then to CI skillet to finish most of the time. But to me, it’s a great steak!
I did watch some of the charcuterie videos, and it looks pretty interesting. If my first try works out, I may end up needing dedicated fridge for this hobby.
I am very excited to have come across this post. I very much like the taste of the farm-raised local beef share that I participate in but the meat is LEAN. I have tried the Zuni Cafe salting method, tried different tenderizers, pounded it (1970s style), but the results have been sub-par. I have been trying to figure out which dry aging road to go down, and you may have just answered that for me. I, too, look forward to seeing how this comes out.
Last edited by jehlydonuts; April 2, 2022, 10:14 AM.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I appreciate your generous offer, but I'll need you to help with the shipping and handling charges. Just PM me your credit card number and the three numbers on the back here. I'll take care of the rest.
Here's the last strip loin I did. I believe it was 42 days. Was too dense and too nutty for me but some folks like that. I suggest 30 days like I think you're shooting for. Looking forward to seeing how yours turn out. You'll never eat steak any other way again !!!
Smoking77 Usually buy mine from Costco. They are generally pretty descent and you can choose the one you want. Occasionally I get them from Creekstone Farms when they have a sale. I'm really more of a ribeye guy but when these go on sale I pick one up. Try to do one every 3 months or so, work off the inventory then do it again. Good routine to get into. Makes waiting a non-issue that way.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
The wait is over and the results are in!
Unwrapped, trimmed, sliced up, and cooked a steak from the strip loin that has been taking up space in my fridge for the last month.
For a strip loin it was very tender, and the depth of the beef flavor was amazing. There was no noticeable "funk" to the flavor after 30 days, but since I have never had dry aged beef before today, I don't know if that is a good thing or not. I'm definitely going to be doing this again with a ribeye, and the process using the Umai bags is as simple as it can be. All things considered, I'm calling this a success.
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