Yeah, i’ve seen people do it both ways on protein extraction and it makes sense that more extraction would result in a more consistent bite and chew throughout, thanks for the information!
Dry aging beef
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Well Santa brought me a little something to get started dry aging beef with. Will probably start out with a choice rib roll or strip loin, because I’d hate to screw up a high dollar prime cut of meat. Stay tuned for more.
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Tex_77 I bought one of those recently but haven’t got around to using it. We have some ‘extra’ wagyu rib roasts at work to try it out on!
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Joe Hell “Extra” Wagyu…what an insane sentence
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Joe Hell By the way…Merry Christmas!
2Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Joe Hell I agree with Jonathon pretty insane to say you have “extra” Waygu just lying around. I was at Walmart this weekend, and did notice that they are now carrying some “Prime” steaks, which goes along with their attempt to create their own supply of high end Angus beef. Here is an article from earlier this year, discussing there expansion in the beef industry. I do know that the processing they are talking about being done in Kansas, is being done at Creekstone Farms in Arkansas City, KS. Walmart creates Angus beef supply chain
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Jonathon Merry Christmas! Our normal supplier ran out of standing rib roast and we found a limited supply of Snake River Farms Wagyu for a great price so we ordered a few extra just in case. It was a good thing because we sold through all of our pre-ordered stuff and had some last minutes shoppers to deal with. We were left with 2 full roasts that we will offer as steaks this week and hopefully start our first dry aging experiments as well.
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Joe Hell Well, that sounds awesome man, I’m so happy the shop is rocking and rolling since you came along!
1Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon To be fair they were 2 weeks in when I signed on. The sausages make up a huge amount of sales though!
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Joe Hell Don’t be modest, I am sure more than a few of our commercial customers would be glad to have someone like you in their shops!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
With out further ado the beef is dry aging. I got lucky and scored a Chairman’s Reserve (Tyson’s branded beef program) Ribeye roll from the local Asian market, crazy I know, but it helps when you know the butcher there. I used Umai bags for this, and it was my first time using them, and I would say the instructions could use some improvements. The instructions suggest using a clean transfer method, in my opinion don’t waste your time or a bag doing this. The meat is entirely too wet, even after draining you can’t get a good seal. So after that failure I cut the bag open and dried it down with a paper towel and started again. It worked much better after it was dried down. I did a corner seal on the bag as the instructions suggest. The bags are rather tricky to get a good seal on in my opinion. I did use the “vac mouses” that are included and that greatly helped with sealing and being able to see the seal. After it was sealed I placed it in the fridge to age, now the question is, how long should I age it? Any suggestions?
Joe Hell @Team-Blue Jonathon Austin
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Tex_77 Just like deplorablenc1 with his bactoferm post I am going to ask for at least a pic or two a week? We can’t wait to see how they work! I try to tell people all the time that you can get awesome deals as well as wierd ingredients at local Asian Super Markets but [censored] that is a nice score! Once you are done I’ll do a few social media posts directing people to this so more can enjoy the glory that is your Dry Aged Beef, and almost as importantly Team Blue!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
skibumben here is the start of my first dry aging project.
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Tex_77 nice! I did the bags on a strip loin last a couple years ago. Aged it for ~30 days. The outside gets very leathery to dry and I felt any longer I’d be cutting a lot of trim off and not have much left for steaks. I’d shoot for approximately a month. Checking for hardness after 3 weeks. Just my two cents.
Looks great and great score!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
skibumben Thanks for the tip, a chef friend of mine also recommended 30 days, I know it already a week of wet aging on it in the store.
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Smart Food Service ion the West Coast has Star Ranch Angus Boneless Beef Rib-eye primal’s for $7.69 lb this week. They are a Tyson Beef product as well, USDA Choice.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by Tex_77
John Gehringer That’s a great price! It was odd to find Tyson beef here as there is a Cargil/Excel and National Beef packing house here. The Tyson plant is 60 miles away.
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Tex_77 We have Cargil but only at certain stores. Most of ours is IBP/Star Angus/Chairman’s Reserve which are all Tyson. Costco and Safeway all use IBP as well as a lot of butcher shops that don’t buy their sides and rather cut primals.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
John Gehringer Tyson and IBP are one in the same. I have four major packing plants within 90 miles of me.
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Tex_77 It’s IBP around here. They have a facility about 35 minutes away…the smell sometimes makes it to Walla Walla on foggy days. (barf)
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
Joe Hell That’s the smell of money son!
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