Anyone dry age a roast?

Local store had bone in ribeye roast on sale for 8/lb so i went in and thought i'd get one to try dry aging and one for some great steaks.

Walking through the meat area, i saw this almost 20lb beast (a 7lb 14wk old frenchie for scale)


It a 7 rib, so i planned on taking a 4rib for the dry again and a 3rib to cook on christmas.

I had seen a bunch of youtube videos from Guga Foods about dry again, so i went an ordered the same bags as he uses, Umai bags.
https://smile.amazon.com/gp/product/B07RRYT5RJ?ie=UTF8

I was watching football yesterday and thought it would be a good time to take care of it. I have a Foodsaver and it was an absolute bitch to get the roast to seal. Each bag is 11" wide and sure enough, my foodsaver only takes 10" bags....inch short, story of my life . Reading the instructions it says to seal the corners at a 45deg if you run into this problem. I got about 6 tires in before the bag was too short to seal. I just couldn't get the vacuum to stay. I pulled the first bag and tried again with a fresh bag. I filled the old bag with water and sure enough, there was a pinhole leak or two from a sharp piece of bone. I went through and filed the bone corners (almost just removed the bones all together, but finally got it.



Weighed it and it came out to just shy of 12lbs. Should be some good steaks

 

Puppy says, "when are we eating?!"

 

What does dry-aging do?
We were at a store called Eataly over the weekend.
They have dry-aged ribeyes for $50 a pound..
I've heard of dry-aged beef, but don't understand what it it/does.

BTW, this store is awesome.
They have and made fresh Italian EVERYTHING.

Eataly - Eat, Shop, Learn High-Quality Italian Food | Eataly

Ship online and have 8 stores in US and Canada.

Stores Archives | Eataly


Good luck.
Cute pup..

 

Wowza, $50/lb is pretty crazy. Here at Whole Paycheck....i mean Whole Foods, dry aged is usually around $30/lb, but haven't looked in a few years, could very well be in the $50 range.
That place looks cool! Next time i'm in LA or Vegas i'll have to stop by.


Here's the cliff notes:

• Moisture loss is a major factor. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor. A great deal of this moisture loss occurs in the outer layers of the meat, some of which get so desiccated that they must be trimmed before cooking. Thus the larger the piece of meat you start with (and the lower the surface area to volume ratio), the better your yield will be.
• Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well aged steak should be noticeably more tender than a fresh steak.
• Flavor change is caused by numerous processes, including enzymatic and bacterial action. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.

https://www.seriouseats.com/the-food-lab-dry-age-beef-at-home

 

So 41 days later and about 12% moisture loss, i'm ready to slicer er up.

It was quite the experience slicing it up, crust was really hard to get through, but i guess thats a good thing. Smell is quite interesting, not terrible like rotten meat, but interesting.

Probably one of the most tender meat i've ever had. A slight earthy taste at the very end of the bite. I kept the seasoning simple with salt/pepper/garlic powder. Fyi, that's Grilling Cheese that we saw at the store, interesting...2 slabs of cheese in some oil and herbs that you warm upon the grill.

 

nicely done!

 

Very nice!