Well guys and gals. 28 days ago I sent myself out on a venture to try the Umai dry age thingy.
Pics to follow of course.
But here are my observations first. 😬😁
I got a 13.7lb CAB boneless ribeye roast from Restaurant Depot. Obviously a month ago.
Took it straight from the cryovac 🤔 to the Umai bag. So far so good. 👍
Soooo today, yup it’s 28 days later, looking at the pics I am at 28 days. Whoohoo. Let’s see what this is all about.
Well after unwrapping this, hmm, seemingly dried out piece of meat. There was absolutely no off odors. Almost no smell at all.
A good thing I think.
Now the undauntingly task of slicing away all of the "bark", funky stuff from the outer layer of the roast.
I found this really rich, dense, beautiful piece of meat.
Really getting excited now. 😃😃
I than cut this roast into aprox. 2†thick steaks. Give or take. 😬
The feel of the raw meat is exceptional. Soft, dense and Playable.
The down side is I started with 13.7lbs of meat. After trimming I wound up with just a tick over 7lbs of steaks. So this is not a cheap adventure.
Each steak is aprox. 11.5-13.5oz. Sooo being the pig 😂 that I am. I will be making 2 of these tonight.
Disclaimer. My wife will not try this experiment. 🥴
So I have a 12oz filet mignon, of which she will only eat half, more for me. 😁😁😂👍
Anyway. I have decided to SV these steaks and reverse sear them so as to not over cook them.
I will update this post after the cook. 👊👊
So finally the pics. 😁
Pics to follow of course.
But here are my observations first. 😬😁
I got a 13.7lb CAB boneless ribeye roast from Restaurant Depot. Obviously a month ago.
Took it straight from the cryovac 🤔 to the Umai bag. So far so good. 👍
Soooo today, yup it’s 28 days later, looking at the pics I am at 28 days. Whoohoo. Let’s see what this is all about.
Well after unwrapping this, hmm, seemingly dried out piece of meat. There was absolutely no off odors. Almost no smell at all.
A good thing I think.
Now the undauntingly task of slicing away all of the "bark", funky stuff from the outer layer of the roast.
I found this really rich, dense, beautiful piece of meat.
Really getting excited now. 😃😃
I than cut this roast into aprox. 2†thick steaks. Give or take. 😬
The feel of the raw meat is exceptional. Soft, dense and Playable.
The down side is I started with 13.7lbs of meat. After trimming I wound up with just a tick over 7lbs of steaks. So this is not a cheap adventure.
Each steak is aprox. 11.5-13.5oz. Sooo being the pig 😂 that I am. I will be making 2 of these tonight.
Disclaimer. My wife will not try this experiment. 🥴
So I have a 12oz filet mignon, of which she will only eat half, more for me. 😁😁😂👍
Anyway. I have decided to SV these steaks and reverse sear them so as to not over cook them.
I will update this post after the cook. 👊👊
So finally the pics. 😁
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