Ribeye (aged for 63 days) dinner

[FEENIX]

 

[Art Vandeley]

For dumb people like myself, how do you age it for that long ?

 

[Gellar]

I’d eat one!

 

[Hilljackoutlaw]

Details chef

 

[Salmonchaser]

I think mine was aged 6 minute. Dang that looks good.

 

[MarvB]

There’s never been a ribeye that’s barely lasted 63 hours around our place, let alone days! Looks amazing

 

[Nick87]

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One of the owners of the company I work for used to age his like that said it had a walnut like flavor?

 

[Jc2020]

That looks amazing I’m curious too as to how you aged it?

 

[FEENIX]

For dumb people like myself, how do you age it for that long ?

Art,

I see that you're from Great Falls too, my wife had Drew at Central Avenue Meats age it.

Ed

 

[Mallardsx2]

I am all about aging meat, but thats freaking gross....

 

[FEENIX]

I am all about aging meat, but thats freaking gross....

Well, the video noted, it is not for everybody. This is exactly how peeps preserve their meat before refrigeration. It is still common in arctic zone areas. It is not suited for a wuss or non-adventurous. 90 day is next in the menu.

 

[noharleyyet]

Sushi vide?

j/k looks scrumptious.

 

[FEENIX]

Sushi vide?

j/k looks scrumptious.

My parents were in the meat market business for 40+ years and grew up eating it raw.

 

[noharleyyet]

I was served elk tender medallions like that moons ago...after an initial recoil it was a pleasant surprise.

My parents were in the meat market business for 40+ years and grew up eating it raw.

 

[MTHunter1321]

Art,

I see that you're from Great Falls too, my wife had Drew at Central Avenue Meats age it.

Ed

I’m a big fan of Central Ave Meats. That thing looks delicious!

 

[FEENIX]

I’m a big fan of Central Ave Meats. That thing looks delicious!

Mine too! The meat I used in my Osso Bucco post is also from them. My wife also bought some lamb chops to try.

 

[FAIR CHASE]

My parents were in the meat market business for 40+ years and grew up eating it raw.

Tiger meat

 

[FEENIX]

Tiger meat

No! Do you have some?

 

[HSi-ESi]

I got a set of Umai dry-aging bags for Christmas this year. Not having done it before - my first attempt was just a chuck roast and ended up aging it 32 days (I was shooting for 30).

After trimming there was not a ton of yield. Seared it and cut to put on a salad. It was very different - I didn't get much beef flavor. Kind of a mix of a portabello and blue cheese.

I'll do some more experiments as it was fun and the kids liked it.

 

[Mallardsx2]

Aging the meat like that reminds me of the whale blubber I noticed hanging from the front porches of the native's in Barrow Alaska. lol