Cheers to that!mr x wrote:That's some crazy good looking food.
Same here, I've been eyeing them up for a while.RubberToe wrote:I've been thinking of getting some of those uMai bags. How do you like them?
I'll second Rob's question and ask about those uMai bags and add some of my own. Where are you aging the meat? Did you pick up any smells, were there any smells to pick up? how close is that to dry aged I get at the market? how much meat are you losing to the rind? and have you tried this with any whole cuts?NASH wrote:
After 27 days dry-aging in an uMai Dry bag....
These started as whole bone-in, cap-off loin and were cut down to manageable sizes, and so I'd have epic meaty beef ribs. Hard to compare grassfed beef to grainfed in any format. This stuff was AAA grainfed. 
Despite me not being clear with what I was asking, you still managed to answer my questions perfectly. So the cutting down was for convenience and if you wanted you could minimize some of the water loss by leaving it whole. For the off-flavours I was wondering about picking up something from my leftovers kind of like how some old dry cheeses will pick up some weird tastes from their fridge. But you answered that and a question I didn't even think to ask, it is good to hear you still get the funky flavour development with these and it isn't just drying out your meat.NASH wrote:
Not sure what you mean by 'whole cuts'? We used to dry age whole quarters back when I was a custom meat-cutter/butcher in the '80's
I lost almost 50% by weight to trimmings on the boneless cap-off ribeye. This would be quite a bit less with a bone-in cap-on piece since they would act as a protective layer; we can't eat the bone anyway (which you'd leave on) and the fat-cap would protect the meat. There's less % waste as the hunk o meat size increases as well.
Yeah, all good. I think I gave Xman one of the 44 day steaks, it was pretty unique stuff. Also, I'm not 100% sure that after the main crust develops it continues to dehydrate much more. These loins weren't terribly difficult to trim, I only have one blister! The 44 day loin had a brutally hard shell. You could have cracked it with a sledge hammer so the exterior gets insanely hard and has got to be quite a barrier. But yes, just order some bagsCeliacbrew wrote:Despite me not being clear with what I was asking, you still managed to answer my questions perfectly. So the cutting down was for convenience and if you wanted you could minimize some of the water loss by leaving it whole. For the off-flavours I was wondering about picking up something from my leftovers kind of like how some old dry cheeses will pick up some weird tastes from their fridge. But you answered that and a question I didn't even think to ask, it is good to hear you still get the funky flavour development with these and it isn't just drying out your meat.NASH wrote:
Not sure what you mean by 'whole cuts'? We used to dry age whole quarters back when I was a custom meat-cutter/butcher in the '80's
I lost almost 50% by weight to trimmings on the boneless cap-off ribeye. This would be quite a bit less with a bone-in cap-on piece since they would act as a protective layer; we can't eat the bone anyway (which you'd leave on) and the fat-cap would protect the meat. There's less % waste as the hunk o meat size increases as well.
Thanks.
The bags? No I ordered them direct from uMai, multiples of different sizes to cut down on shipping. A group buy would be the best idea, it was a little painful after shipping, taxes, brokerage etc...jeffsmith wrote:That's some deal!
Do you have a good online source on this side of the border? Or did you manage to find them locally?
http://www.drybagsteak.com/ship-dry-agi ... canada.php" onclick="window.open(this.href);return false;NASH wrote:The bags? No I ordered them direct from uMai, multiples of different sizes to cut down on shipping. A group buy would be the best idea, it was a little painful after shipping, taxes, brokerage etc...
Saw that. I like that they're shipping via USPS as well. Less chance for brokerage fees, etc.mr x wrote:http://www.drybagsteak.com/ship-dry-agi ... canada.php" onclick="window.open(this.href);return false;NASH wrote:The bags? No I ordered them direct from uMai, multiples of different sizes to cut down on shipping. A group buy would be the best idea, it was a little painful after shipping, taxes, brokerage etc...
If that. I quite often don't get hit with anything when ordering form Monoprice or BrewHardware.mr x wrote:You should only get the $8 + HST with CP.
BrooklandBrewer wrote:Do you need any taste testers Nash? I'll take one for the team
Users browsing this forum: No registered users and 5 guests