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/ck/ - Food & Cooking

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15284957 No.15284957 [Reply] [Original]

28 Day Dry Aged Ribeye

Merry Christmas cu/ck/s!

>> No.15284969
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15284969

>>15284957
Before unwrapping cap side

>> No.15284971
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15284971

>>15284969
Before unwrapping rib side

>> No.15284973
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15284973

>>15284971
Cap side after trimming - I did not go to grocery store red/white. There’s no bad smell or anything! It’s good beef, even if the outside is a tad dry.

>> No.15284987

Looks good anon, keep us updated

>> No.15284988
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15284988

>>15284973
My final yield was 11.9lbs - one 5.0lb roast and the 6.9lbs remaining will be steaks.

I had 1.1lbs of trimmings - so a total of 13.0 after dry aging, down from 15.4 lbs - so 15% weight loss due to moisture. I lost 8.4% to trimming.

So $18 a lb for dry aged USDA prime ribeye. I’m pleased.

>> No.15284991
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15284991

>>15284988
Ignore the fleck - I cleaned it off. It’s not a rotten vein.

>> No.15284997
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15284997

>>15284991
Christmas Roast!

Just went in the oven at 200° F - doing a reverse sear. I expect it to cook faster than a roast that hasn’t been dry aged.

>> No.15285046

Hope it turns out incredible. Is it all for you?

>> No.15285050

Looks fucking amazing man.

>> No.15285081

>>15285046
No, my parents, brother’s family, and the other bachelor brother.

>> No.15285131

Looks pretty fucking good mate!

>> No.15285136

>>15284997
Looks like it will turn out awesome!

>> No.15285142

>$18 a lb

americans getting robbed for the holidays lmao

>> No.15285391

>>15284997
Is that fucking rosemary with your beef?
You may be able to buy nice beef, but you obviously can't buy class.

>> No.15285398

>falling for the dry age meme
Let me guess you saw an epic youtuber do it and you just had to try it lmao, literal sheep

>> No.15285404

>>15285142
That's pretty standard for prime grade ribeye. Yeah you can get choice ribeye for like $6-7 at a supermarket but it wouldn't be nearly as good.

>> No.15285418

>>15285398
>Flavor is for tranny cucks ngmi kys

>> No.15285564

>>15285391
What's wrong with rosemary and beef?

>> No.15285591

>>15285564
Its rosemary and lamb, not beef.
What recipe says to put it with beef?

>> No.15285603

>>15285591
lolwut rosemary and beef taste good as well you fucking fag

>> No.15285707

>>15285603
Maybe a little bit ground up with other spices as a rub. Maybe.
But a forest planted on top?
Heathen.

>> No.15285715
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15285715

>>15285707

>> No.15285898

>>15285707
>rosemary is too spicy for anon

>> No.15285997

Yummy rotten food

>> No.15286013

>>15285707
Eventhough you sound like a fag, I have to agree that the rosemary should have been chopped up.

>> No.15286057

Why would you make a roast out of dry aged beef? The whole point is to sear them like a steak.

>> No.15286067
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15286067

Dude is that HECKLING DRY AGE WAGYU?? Damn dude did you SOUS VIDE IT with special GUGA FOOD SPONSORED DRY AGE BAGS!!!????
Damn you consumed it nicely you followed and subscribed and bought the consooom bag!

>> No.15286069

>>15285997
nigga u ever eat cheese? Cured meat? yoghurt? coffee? chocolate? booze? It's all rotten you dumb faggot

>> No.15286078
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15286078

>AAAAAAAAAAAAAAAA DRY AGED BEEF

>> No.15286086

>>15285142
it's $18/lbs AFTER accounting for the dry-aging and trimming weight loss.

>> No.15286088

>>15286086
Bro everyone is cringing at your garbage beef please delete this consumerist thread and Kys

>> No.15286093
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15286093

>>15286088
i'm not OP, i had tenderloin for my Christmas

>> No.15286214
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15286214

>>15284957
Dear haters: kys

>> No.15286220

Had Chateaubriand, Pommes Anna and Brussels Sprouts for Christmas Eve dinner last night. Brilliant.

>> No.15286221
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15286221

>>15286214

>> No.15286229

Why not trim the fat from the end before roasting? No one wants to eat pure fat.

>> No.15286231

>>15286229
because fat is flavor.

>> No.15286234

>>15286231

Intramuscular fat is flavor (e.g. pork belly, the actual meaty parts of ribeye). No one is going to cut themselves a slice of solid fat.

>> No.15286237

>>15286234
it keeps things moist

>> No.15286238

>>15286229
Cause if you don't leave the fat on, the meat can get dry. Once the meats done you can cut it off, or if you're really good you can cook the fat enough that it just melts and is not chewy at all. I'm not that good yet.

>> No.15286239

>>15286237
Boomer meme

>> No.15286314

>>15286229
Because I wanted it to render out and get drippings for gravy. It’s easy enough to cut out after it’s cooked.

>> No.15286376

>>15286229
I do

>> No.15286424

>>15285591
Disregard this retard. It's an insecurity/complex thing

>> No.15286445

>>15286238
I love the fat in prime rib. When you roast it well it’s actually quite delicious to just each a chunk of fat.

>> No.15286505

>>15286229
>he doesn't shmear his rendered fat on bread like butter

wew lad

>> No.15286513

>>15286229
Soiboys get hard by looking at beef fat, they are that basic, like animals like monkeys

>> No.15286548

>>15286088
Looks awesome. You are dumb

>> No.15286585

>>15284997
Looks awesome, let us see the finished product. Not to be a cocksucker but...I chop up all the herbs and mix with olive oil and do a rub.

>> No.15286594

>>15286214
Looks great, a tad overcooked for my preference but I would love to have a plate.

>> No.15286602

>>15286221
Not a deer fan, but Im impressed.by the blade

>> No.15286634
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15286634

>>15286602
? It’s beef, not venison. Thanks! It’s a 14” Mercer Granton Slicer I got for like $31. It works extremely well for this purpose. I highly recommend.
>>15286594
Thanks anon, I’d love to serve you one.
>>15286585
See >>15286214 and >>15286221. I chopped the rosemary last time and was seeing how it went this time. An olive oil rub is a good idea. I did rub it down with pressed garlic, black pepper, and kosher salt though.

>> No.15286658

>>15284997
You're supposed to chop up the rosemary dingus

>> No.15286661

>>15286634
Dont know why I got confused, deer hater was mentioned. Looks great. Was it good?

>> No.15286676

>>15286088
You’re a jealous faggot

>> No.15286745

>>15286214
What did you think of the creamed spunach? I made it and thougt it was gross

>> No.15286754

>>15286661
Just rered dear haters. Im drunk and confuswd. Merry chrostmas!

>> No.15286765

another thread RUINED by canadians

>> No.15286784

>>15286745
I enjoyed it a lot actually. What recipe did you use? I used this one: https://www.cookingwithshereen.com/post/steakhouse-creamed-spinach I added a bit of Parmesan in place of some of the Gruyere.

It’s basically wilting spinach into a slightly overdone bechamel then adding cheese. I thought it was good. A lot of online recipes call for cream cheese which seemed really wrong to me

>> No.15286862

>>15286784
Cant remember. It got too soupy. Wanted a cheesy spinach dip with less cheese, but it got watery. I cooked the hell out of it to tighten up and basically the spinach lost out.

>> No.15287160

>>15286214
fuck yes

>> No.15287490 [DELETED] 

i had boiled meat and cabbage with my dying grandmother

>> No.15287546

>>15284957
Damm
I had 2, 3 day old McRibs and thought I was finally eating good for xmas.

>> No.15287720

>>15287546
Gonna make McRibeyes with the leftovers

>> No.15287746

>>15285142
That seems cheap to me. Any cheaper and I would expect it to be shit been from shit cows that were fed shit and were raised in shit conditions, and while at the meat processing plant they were processed by shitskins with literal shit on their hands.

>> No.15287862

>>15284957
What, did you just leave a shit-tier ribeye out on the back porch of your McMansion for 28 days to produce this abomination?

>> No.15287977

>>15286214
That looks pretty damn good

>> No.15288000

>>15287862
>does OP know he's going to have to shave half the weight off that steak if he's gonna cooka?
You don't dry age steaks OP, you dry age cuts

>> No.15288005

>>15287862
I put a USDA Prime Ribeye Primal in a 35° Refrigerator in a semi-permeable membrane for humidity control for 28 days.
>>15288000
Yes, that’s a whole ribeye primal cut

>> No.15288022

>>15288005
Sorry I meant side. You don't dry age steaks, you dry age sides that steaks are then cut from, that's why the outside was dry

>> No.15288030

>>15288022
Lots of people dry age primals, even fancy steak houses. On bone is better because there’s less loss, but I made do with what I had. And yes pellicle is normal

>> No.15288031 [DELETED] 

>>15288022
nvm, i din't read the whole thread. good job OP

>> No.15288059

>>15288030
nvm, didn't read the whole thread, looks good OP

>> No.15288265

>>15286069
no, never touched that rotten shit.

>> No.15288280

>>15284991
Do wipipo really rot their meat before eating?

>> No.15288683

Looks good, OP