So I bought a 17 lb. USDA prime ribeye roast at Costco last month and start dry aging it with an Umai bag in my fridge. I wasn't sure exactly what my plan was, other than eventually eat it. Then a really cool thing happened. My older son showed it to 3 of his friends (they're all 16-17), and they got excited about doing a dads-and-sons grilling party. Of course, I'm all over that idea. So coming up this Saturday, I'll be hosting Steakapalooza. With moms and siblings, will be about 15 people total. The idea is to cook steaks different ways and let everyone sample them.
Here are my concerns/questions:
Here are my concerns/questions:
- This is my first time dry aging, so I'm taking a bit of a risk. We'll be at 33 days on the day of the party. If the steak turns out bad, obviously that's a major problem. Everything looks right compared to the Youtube videos I've watched. Is there anything I should check for? If I had to go to Costco and get a non-aged ribeye roast that would be a bummer, but better than having nothing to eat.
- I'm guessing based on what I've read that with the weight loss from drying, along with the waste from trimming, I should have 10-12 lbs. of steaks from that original 17 lb. roast. Does that sound about right from anyone who knows?
- I have a meat grinder, and want to use some of the steak to make ribeye sliders. Can anyone with experience give me guidance on whether the dried exterior that I trim off could/should be ground along with the "good" meat for burgers?
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