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Good Eats>Dry aging beef?
jonumberone 07:19 AM 01-12-2011
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OK, at 96 hrs in.
So far I haven't had to change the drip pan as there is not even a drop of blood or juice of any sort on it.
Same thing for the paper towels I put in the bottom since the meat was a bit larger than the drip pan.
As I said earlier, I wasn't concerned about the RH being so low.
Since then, The RH has been in the 55 to 57 range.
I didn't notice this increase until after the meat was placed in the fridge,
but it may have been my first reading was before the hydro had a enough time in the fridge for an accurate reading.
Or it may be that the piece of meat had an effect on RH?
I really don't Know :-)
The temp has remained in the 34 to 37 range.
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T.G 10:50 AM 01-12-2011
I see shrinkage in the fat, and I think some shrinkage in the meat, along with color changes, so things are definitely happening.

The humidity spike could be due to the moisture coming out of the meat. You might not get any blood drippings, and this isn't necessarily an indicator of anything bad or done wrong. A fresh kill would drip quite a bit, something bought from a supermarket might not. This does not mean it's old, just that it was handled and processed differently. Besides age and moisture content, it seems logical that depending on the condition of the natural membrane found on the meat would have an effect on the amount of seepage.

:-)
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jonumberone 12:29 PM 01-12-2011
Originally Posted by T.G:
I see shrinkage in the fat, and I think some shrinkage in the meat, along with color changes, so things are definitely happening.

The humidity spike could be due to the moisture coming out of the meat. You might not get any blood drippings, and this isn't necessarily an indicator of anything bad or done wrong.
I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening :-)
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hscmit 12:31 PM 01-12-2011
its already looking better
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mosesbotbol 12:36 PM 01-12-2011
Originally Posted by jonumberone:
I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening :-)
As long as it's cold and your fridge is working, no worries. RH should come down, but did you know the RH before you started?
[Reply]
jonumberone 12:42 PM 01-12-2011
I threw a hydro in after Adam's posted scans said RH should be between 50 and 60%
after about 18 hrs give or take it was reading 32%
I put this on the pay no mind list and decided to go ahead and start this
Sat night I checked to see if I needed to change the pan and noticed th RH was in the 55 to 57% range.
It's held there since but I don't know when this RH was achieved.
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Chainsaw13 12:54 PM 01-12-2011
Looking good there Dom. The times I've dry aged rib roasts they've looked like that after a few days, so I'd say you're on the right track. What time's dinner?
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BigAsh 02:41 PM 01-12-2011
Looking good brother....I'm surprised by lack of blood/juice, not from experience, just expectation....
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rizzle 03:01 PM 01-12-2011
Something is definitely happening.
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jonumberone 09:08 AM 01-15-2011
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Ok so one week in.
The meat is a lot darker than it appears in the pic.
I had a temp dip down to 31 and the RH slipped to 46 one day.
I went and grabbed a pair of gloves and the meat wasn't frozen.
I think this is just part of the ebb and flow of using a home fridge.
Today we are back to 35 degrees and a RH of 56.
There is still not a drop of blood on the pans but it has been a week so I decided to change them.
I also placed the meat on a scale while I changed the pans.
16.4 lbs, two pounds of loss in one week is more than I was expecting.
I am kicking myself for not weighing before I started.
The 18.39lbs was the # posted on the Vacuum bag when I purchased it, and I am sure all the juice and blood in the bag was included in that #.
Just wished I had of thought of it before.

Here's a view of the other side

Image
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T.G 09:52 AM 01-15-2011
Temp and resultant humidity fluctuations are typical for a home refrigerator. Unless they happen a lot or are very drastic in nature, I wouldn't worry about them.

I would keep the handling of the meat down to a minimum if possible.

It would have been slick to have placed a mechanical scale under the tub that holds the meat, tared it for the tub, pan, rack, etc - then placed the meat in the tub and just let it age that way in the refrigerator. No handling necessary to see what the water loss is, just open the door and read the scale.
[Reply]
mosesbotbol 10:49 AM 01-15-2011
Wow, 2 lb loss in a week, that is incredible. You should cut a steak and see how it is so far. Put a piece of plastic wrap on the cut end. You'll be amazed how fresh the cut side will stay with a pefect sealed edge!
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jonumberone 07:23 AM 01-16-2011
Originally Posted by T.G:

I would keep the handling of the meat down to a minimum if possible.

It would have been slick to have placed a mechanical scale under the tub that holds the meat, tared it for the tub, pan, rack, etc - then placed the meat in the tub and just let it age that way in the refrigerator. No handling necessary to see what the water loss is, just open the door and read the scale.
I do try to keep the handling down to minimum, and if I do I always wear gloves.
I learned about the bacteria on your hands being transfered to meat the hard way when I was trying to make my own Corned Beef.
Took me 3 times before I realized what the problem was.

As for the scale I think it's a great Idea. Live and learn.

Originally Posted by mosesbotbol:
Wow, 2 lb loss in a week, that is incredible. You should cut a steak and see how it is so far. Put a piece of plastic wrap on the cut end. You'll be amazed how fresh the cut side will stay with a pefect sealed edge!
This may be something I attempt in the future, but for now I am content to let the whole piece age as one.
As for the weight loss, I am not that concerned because I am sure I dumped at least a pound of juice down the drain when I initially opened the bag, at least thats what i'm hoping.
Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?
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BigAsh 08:13 AM 01-16-2011
Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...
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mosesbotbol 09:27 AM 01-16-2011
Originally Posted by jonumberone:
Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?
Only change the piece of plastic when you make a new cut. You'll be amazed when using plastic on the cut edge how clean and fresh the meat will look.

The way I approach a whole sirloin strip is to age it one week or so and start cutting steaks as I want over the month. Cutting steaks is not going to jepordize the remaining strip.

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze? I am not sure how long vacu-sealed dry aged steaks last in the fridge, but I'd think it has to be at least 7 days.

Between a big meal, several steaks that sit in the fridge and the remainder in the freezer, you should be have you fill with NY Strips!
[Reply]
T.G 09:41 AM 01-16-2011
Originally Posted by jonumberone:
As for the scale I think it's a great Idea. Live and learn.
FWIW - It didn't occur to me to do that with a scale until I was actually writing that post earlier.
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hscmit 01:23 PM 01-16-2011
ready for a steak
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jonumberone 08:46 AM 01-18-2011
Originally Posted by BigAsh:
Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...
I have no idea what that is, but I appreciate the offer.

Originally Posted by mosesbotbol:

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze?
I plan on breaking this rib roast down into steaks.
I am using this attempt as a primer for second one that will be aged longer and cooked whole for Easter dinner.

I planned on updating a new pic today, but the awful weather will keep me from running home on my blow.
I am amazed at how much the appearance of the meat changes from day to day.
New pic tomorrow. :-)
[Reply]
landhoney 12:45 PM 01-19-2011
Originally Posted by jonumberone:
New pic tomorrow. :-)
:-) It's tomorrow.

Need pics of you meat.

:-):-)
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BigAsh 01:15 PM 01-19-2011
Originally Posted by landhoney:
:-) It's tomorrow.

Need pics of you meat.

:-):-)
be VERY VERY careful of what you ask for.....just sayin'
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