60 Day Dry Aged Select Rib Primal

[texastweeter]

Rib primal (select) were on sale a while back at Brookshires for $5.99/# so I grabbed one and dry aged it. I have only done prime prior. This was at 75% humidity, 37° and medium airflow. I'll post pics of the steaks after I have it broken down.

[Davek8282]

Eagerly anticipating the steak pictures, raw and cooked to perfection.

[texastweeter]

Steaked out 4 2 inches, 4 1.5 inchers, 1 2.75 incher.

[MsTwiggy]

Those look stupendous!!! 🔥🔥🐿️

[holehogg]

I'll have a 2" one please.

[Greygoose]

I’m in,,,👍👍👍

[hoovarmin]

That's gonna be mind blowingly delicious.

[Troutman]

60 days is a bit long for my taste but those really look nice. I love aging my own beef, not only saving money but packing lots of flavor into the result. Nice work Tweeter, enjoy those steaks !!!

[texastweeter]

Yeah I have gotten into it enough that I built myself a rig from an old wire rack fridge. My sweet spot is 55-65 days. I usually either run 75% humidity at medium airflow or 80% with high airflow. I started with simple umi bags.

[texastweeter]

Cooked up 3 of the steaks today. We're they good, yep, great, nope...kinda disappointed. Nowhere the change you get from prime. In my opnion wast worth the trouble. From now on I'll stick to dry aged prime. Served upscale with flaming hot cool ranch doritos. Lol spent all day at the ranch so this was a quick cook.

[MsTwiggy]

Well you cooked them perfectly, look at that crust!! And now you know 😉🔥🔥🐿️

[58limited]

They look really good. Maybe just do a 30 day dry age next time to boost tenderness. I prefer prime but with prices going they way they are I might start to make do with select and choice.

[barelfly]

Sorry it wasn’t up to your expectations. Do you completely trim the pellicle from the steak when steaking out? The finished steak looks great though!

[texastweeter]

Yes, pelicle gets ground and mixed with fresh ground beef for burgers. Only time it gets tossed is if the mold gets crazy on it.

[barelfly]

texastweeter - I know your process is different than how I do this with Umai, but have you tried it with the steak? Just trimming where necessary? I don’t trim anymore, actually love the steak with it.

[texastweeter]

But then I would not have the police to make burgers from! I'll try it on my next batch, leave some untrimmed.