Aged meat?

[Roccus7]

My coronary arteries closed in fear when I saw that Kobe. I've only had it a few times, actually in Kobe, Japan and they were a few paper thin slices for a Shabu-Shabu pot...

 

[Loonzter]

Thank you for your post on these bags. I would be very interested on how they work for you. TIA Joe

It wont be for a couple of months but I'll let you know how it goes. Check out youtube 'dry aging beef', its pretty interesting stuff. To use the Umai bags you'll need a vacuum packer, really looking forward to giving this a shot!

 

[MakoMike]

My 2 cents worth. Frost free only refers to the freezer portion of the refrigerator, so its not really a consideration in dry aging. If you want to see if you like dry aged beef, spring for a dinner at a good steak house. It'll be a lot cheaper than buying a whole shell of beef and aging it. JoeB is a pro at this, take his advice.

 

[Roccus7]

My 2 cents worth. Frost free only refers to the freezer portion of the refrigerator, so its not really a consideration in dry aging. If you want to see if you like dry aged beef, spring for a dinner at a good steak house. It'll be a lot cheaper than buying a whole shell of beef and aging it. JoeB is a pro at this, take his advice.

Yes on frost free, but newer refrigerators also remove humidity from the refrigerator part, same process. That's why the drawers let to adjust the humidity levels, which basically cuts the drawer off from air flow (higher humidity) and having flow (lower humidity). Clams, lobsters and crabs do much better stored in a plastic bag at the higher humidity. Some also have condensation removal settings.

As Joe mentioned in his 1st post, modern refrigerators do reduce humidity, meat lockers don't...

 

[Loonzter]

The Umai dry ageing bags are purposed for the regular Joe Schmo for at home use, I'm definitely not going to over think this. The videos I've watched are of regular guys using their home refrigerators (usually a 2nd fridge in the basement) for varying lengths to time and showing their results. One comment suggested not to use the main refrigerator due to the constant traffic opening and closing the door. Place the meat in the bag, vacuum seal it, place it on a rack in the fridge and forget it for a month or so. Easy peasy

 

[JoeBfishing]

Really, cool??

 

[Roccus7]

I once did a "bastardization" dry aging of a prime rib per instructions of the "low and slow" roasting followed by a blast cooking method. It was just wrapping the roast in a plain white dish towel and keeping it out in the refrigerator for a week to 10 days. The purpose was more for drying out the outer layer for good crust formation, with little thought for taste and tenderizing...

My overall impression was "MEH", didn't see much difference in crust formation so never used it again and have since migrated to the hot blast and then closed door roasting technique...

 

[wader]

Thank you for your post on these bags. I would be very interested on how they work for you. TIA Joe

TIA?

 

[JoeBfishing]

Thanks in advance? Oh and thank you for asking me to chime in on this post!
Joe Schmo.?

 

[Old Mud]

Thanks in advance? Oh and thank you for asking me to chime in on this post!
Joe Schmo.?

Hey i just read this thread and i have to thank you to Joe. For explaining it in layman's language ,Also for not comparing me with Wader !!!

 

[Roccus7]

Hey i just read this thread and i have to thank you to Joe. For explaining it in layman's language ,Also for not comparing me with Wader !!!

There's a big difference between "aged" and "petrified"...

 

[Old Mud]

There's a big difference between "aged" and "petrified"...

What is it that Gary use to say . Oh yeah FOAD.

BTW, there is nothing wrong with being petrified like a ROCK !!!.
Ok outtahere before i get in trouble.

 

[Roccus7]

What is it that Gary use to say . Oh yeah FOAD.

BTW, there is nothing wrong with being petrified like a ROCK !!!.
Ok outtahere before i get in trouble.

I was expecting an "and the horse you road in on," but "FOAD" qualifies as a hit...

And you took the rock bait just like a hungry tuna would grab a whiting... ? ??