Dry Aged ribeye

[EastTexHunter8]

Looks great. Can't wait to see the finish

[BURTONboy]

You ever going to cook some and let us know how it taste?!


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[Matthew]

The flavor is good. It’s pretty rich. Meat seems to be more dense and tender.

Seasoned with Montreal Steak & olive oil.
Cooked rare+.



Have 3 more in the fridge now.




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[Richard S.]

That looks amazing. Can you do this with meat that has been frozen or does it have to be fresh, aged and then frozen?

[Matthew]

That looks amazing. Can you do this with meat that has been frozen or does it have to be fresh, aged and then frozen?

Not sure. I buy them fresh, and put directly in the fridge.
Cut, vacuum pack, and freeze when done.

[texashunter]

Wow looks great... for those that do not want to spend a ton of money on dry aging setup I used these bags. Did a ton of research before buying as I was skeptical of the bag and actual process. The dry age meat turned out great all you need is the meat and a vacuum sealer.

https://umaidry.com/collections/stea...beye-striploin

They have good products. Have made some cured meat with their kits. Need to try the aged meat one.