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Looks great Mike! Mine are coming out this weekend. Going to find out if the prime was worth it!
Looks good and not as expensive as I thought. If I'm adding right, the cost per dry-aged pound (beef & bag) ran about $12. Restaurant price runs about $40 or more. Guess I'll have to clear some fridge space and try it one of these days.
Mike I was undecided wether to trim off the rib whole or after I cut steaks. I see you trimmed after cutting. Happy with that?
I am not sure how much I will trim if at all. I do plan to cut the loin into steaks without any trimming fist then decide what to do.From the Umai forum the moderator over there suggests that if you trim back to red meat then are losing a lot of flavour. It will soften up when cooking.
Great looking steaks.... I need to learn how to dry age RIBEYE'S .