Today was "unboxing" day. 30 days ago I dry aged a whole ribeye (12 lbs) Aberdeen Black. It is black angus beef from Australia. Good quality, I've had it before. I placed it in a dry age bag (not Umai, but similar), and vacuumed the air out. Put it in the fridge on a wire rack for good air circulation. Here it is, and I just sliced it up. Looks real good, it will be a treat to cook and eat these.
I cut 10 equal size slices from that single 12 lb hunk o' meat. I did that because I like thick steaks. They shouldn't be thin and flip-floppin' about. I want the real deal, something which is the perfect match for a reverse sear. These are 1.5-2" thick, and weigh 1 lb each.
I've decided to give away 5 of these to a good friend of mine. He helped me out at a large bbq event last summer, and I haven't been able to compensate him for that. But he really deserves it, so it warms my heart to be able to give 5 of these bad boys to him.
The meat, just out the fridge
The first cut, right down the middle
10 gorgeous slices, just before trimming
I cut 10 equal size slices from that single 12 lb hunk o' meat. I did that because I like thick steaks. They shouldn't be thin and flip-floppin' about. I want the real deal, something which is the perfect match for a reverse sear. These are 1.5-2" thick, and weigh 1 lb each.
I've decided to give away 5 of these to a good friend of mine. He helped me out at a large bbq event last summer, and I haven't been able to compensate him for that. But he really deserves it, so it warms my heart to be able to give 5 of these bad boys to him.
The meat, just out the fridge
The first cut, right down the middle
10 gorgeous slices, just before trimming
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