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Old 05-15-2019   #41
Creature Meadow

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Default Re: Aging Beef

The 28 day results are in.

Day 1 weight = 69 ounces
Day 7 weight = 61.1 ounces
Day 14 weight = 57.5 ounces
Day 21 weight = 54.4 ounces
Day 28 weight = 52.1 ounces
Loss = 21.2%

Trimmed weight = 33.4 ounces
Loss = 27.1%

Total loss was = 51.6%

Cost was $8.88 per pound with the loss new price after aging and trimming would be $18.51 a pound.

I'll get some pics uploaded later.

Results very similar to the 21 day, we will see how the taste compares. Expecting little difference from 21 to 28, now the control (no aging) from 0 to 21 should be big and maybe 21 to 45 little some difference.

The reason for me doing this to see what age my taste buds prefer.
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Old 05-15-2019   #42
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Default Re: Aging Beef

Keep us informed this is interesting
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Old 05-18-2019   #43
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Default Aging Beef

Donít want to highjack, but here is better look at this yearís steer.
Skeetís, I forgot to ask for cross, but does look angus? Can see the long Highlander fur on the top of the forehead.




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Last edited by RCW; 05-18-2019 at 07:08 AM.
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Old 05-18-2019   #44
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Default Re: Aging Beef

Quote:
Originally Posted by Creature Meadow View Post
...
Cost was $8.88 per pound with the loss new price after aging and trimming would be $18.51 a pound.....
Prime rib-eye steaks at my local market are $8.95 lb for marbled, juicy, fresh (non-old-aged) meat. My taste buds are unadventurous after these things are seared over a wood fire with lemon pepper and a splash of Kikkoman's.
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Old 05-18-2019   #45
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Default Re: Aging Beef

RCW from the looks of that guy I wouldnt bet on what he was,,, one horn turned up one turned down lol
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Old 05-28-2019   #46
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Default Re: Aging Beef

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Originally Posted by RCW View Post
My grandmother used to say if you don't have something nice to say, don't say anything... Well, her ending was a little more colorful and BRUTALLY honest...

I've probably roasted 2,000 whole bone-in prime ribs, and cut another 1,000 into ribeyes or delmonicos. Like GeoHorn, I love a GOOD ribeye... Prime Rib - not so much..

Creature Meadow is experimenting and sharing his experiment with us. I appreciate that!

I watched a TV program (How It's Made?) a few months ago that showed how beef was dry-aged....I was very interested then, and am quite curious how CM's project goes.

Last I would do is say that looks "icky," because after a trim, the end-product will likely look much more appetizing to me than the ribeye in the Styrofoam tray at the store meat case, whether select, choice, or prime.

We get our beef from young local farmer, and the Highlander crosses he raises have the earthy, concentrated beef flavors like dry-aging accomplishes in commercially-raised animals. He learned finishing from his father, a friend who died unexpectedly at 63 a few years ago.

RCW, this Friday the 45 day will come out.

But, last night 41 days in I broke down and cooked one of the 21 day ribeyes.

Ole my I am hooked! the steak was about 8 ounces and it was all I wanted and I once ate a 32 ounce steak with all the sides, I like steak.

The flavor was rich and full tasting, it had a ton of depth to it. Not really sure how to describe it other than the above.

I cooked it to 130 then let it rest for 5 minutes, the only thing on it was coarse ground salt, couple of sprinkles. I used real wood charcoal for my heating media.

It was to die for can only imagine what the 45 day will bring far as flavor and depth.

I'm hooked next week ribeyes will go back on sale so depending on the outcome of the comparison we will be aging another one soon.
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Old 05-29-2019   #47
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Default Re: Aging Beef

As mentioned the 45-day comes out Friday below are pics of the trimmed 21-day and 28-day.

21-Day


28-Day



Got together on Sunday afternoon and processed our venison, results were as follows but remember we have little deer here in NC.

Burger 96/4 Ratio = 30#'s - Added trimmings from the above mentioned steaks to the grind.
Burger 80/20 Ratio = 35 #'s
Sausage-Mild 80/20 Ratio = 15#'s
Sausage-Italian Ratio 90/10 = 15#'s


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Old 05-30-2019   #48
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Default Re: Aging Beef

One more day and the 45 day ribeye comes out of the fridge, can't wait to see what is looks like compared to the 21 and 28 day ones.

Taste test this weekend I hope.

Have a great Thursday!

Jay
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Old 3 Weeks Ago   #49
Creature Meadow

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Default Re: Aging Beef

The results are in for the dry age beef "test".

I cooked one each of the 21, 28, and 45 day steaks over lump charcoals to 130f and allowed to sit for 5 minutes.

Cut the heart from each and sampled in order from 21 to 45 days. Reversed and tried from 45 to 21 days.

My findings were the 21 day was excellent and no real difference with the 28 day and the 45 was slightly more flavorful.

Conclusion the 45 day better flavor but not worth the additional time and the cost per pound in the end after drying and trimming was $22 a pound vs. $17 for the 21 day. Purchase price was $8 a pound.

I believe the 21 day provides the best bang for your buck and flavor considering all factors, time and cost.

Now moving on plan to do a 90 day and see if the flavor justifies the longer wait, if not the 21 day will be my go to aging time.
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Old 3 Weeks Ago   #50
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Default Re: Aging Beef

That is way cool,, I am impressed at your testing and reporting,please in the next 52 days let us know how it turns out
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