How To Dry Age Ribeye at Home (Umai)

hey guys thanks for stopping by ballistic BBQ on this video we are going to dry-aged a whole beef ribeye let's get going all right here's the meeting this is a seventeen point one nine pound whole beef ribeye basically just a big prime rib roast with the bones removed this is USDA choice one of the reasons we're going to dry-aged this we'll take this USDA choice beef and turn it into the most tender delectable beefy tasting steaks you could imagine one of the reasons why a lot of the top chopped houses are serving dry aged beef basically what's happening is the enzymes and the beef are going in there and tenderizing it making the flavors a lot more concentrated we're doing this without any spoilage so very very cool we are going to be using the who my dry steak bag here which is a system that allows us to do this at home we don't need the big special coolers and a humidifier controlled environment and everything this controls the environment basically it forms a membrane on the meat that allows all the gases and oxygen to leave but it doesn't let anything penetrate so it's a very nice sealed environment that it's in what we're going to do first is pull back the rim that's bad and like obviously took the meat out of the cryovac right now we're going to go ahead and place the meat in the bag all right so it's all the way down to the bottom what I'm going to do is grab that ring that I fold it down and pull this up I'm going to go ahead and change my paper here all right so as you can see this is a pretty big piece of meat here but what you want to do is make sure that you get that hole cut off to the corner into the lower corner of this bag now because I folded it back so much I didn't end up with any you know juices or anything up here but had any of the juices got on that part of the bag you want to make sure you wipe it down all right now whom I sells what they call a vac Mouse and it's just basically a strip of fibers that allows your vacuum sealer to suck the air out of the back the vac Mouse goes inside of the bag here and you want to make sure that it's making contact with the heat bar as well as going into the vacuum chamber go ahead and close this turn it on as this thing's running what I'm going to be doing is kind of massaging the air out of the bag sealing there we go you can see I got a good seal here what I'm gonna do is back this up and just give it one more seal for safety's sake about 3/4 of an inch above the seal line there we go all right so I'm going to observe this bag for a few minutes before I put it in the fridge just to make sure there's no leaks it's not compromised in any way then I'm gonna place it in my refrigerator and we're gonna go for 28 days with this particular piece of meat we're just going to give it a really nice nice flavor and very beefy very tender so I will see you in 28 days all right guys 28 days have passed and this is what we're left with as you can see we have definitely lost some size here again it's a lot more concentrated now but what I've done is I've taken a big piece of meat that I paid a little over $8 a pound for and I increase the value of this significantly and again it's going to be a real decadent experience really really intense flavor here let's go ahead and get this unwrapped all right so as you can see from that dry-age process we're left with an almost waxy kind of a bark on this meat what I'm going to do is remove this bark you can't leave it if you wish I'm going to remove it I am going to save those scraps however for your making a sausage or something I'll just vacuum seal them at throw them in the freezer let's go ahead and get some of this bark removed all right that's looking pretty good we can do a little cleaning up here and there on the individual steaks as we hit this cut let's go ahead and cut this into some steaks all right very nice look at the marbling in this Wow and I'm going for about one and a half inches thick here and there we go this smells amazing it's just a very very nice fresh beefy aroma going on here let's put these laid out so you guys can check them out and I am going to trim some of the fat tip so I've just thin that out a little bit so a lot of bulk all right I can look at this I ended up with ten really big steaks here and again I took something that you know I paid a little rate bucks a pound which isn't real cheap but I can guarantee I probably tripled the value of this meat and it is just going to be way more tender and just have a very intense flavor so next video will be me cooking a couple of these bad boys the link will be attached probably at the end but also check the description box below I will also have the web address for whom I check out their products again this was extremely easy once I got a vacuum-sealed in the fridge you just took care of itself thank you for stopping by guys I will see you on the next video Cheers

Channel: Ballistic BBQ

Views: 876,898

Keywords: Dry Aged Ribeye, Dry Aged Ribeye on the Grill!, How to dry age beef, Umai Dry Steak Bag, Grilled Ribeye, how to grill steak, how to slice steak, trimming a roast, prime rib roast, bbq beef, Beef Aging, Rib Eye Steak (Food), Food (TV Genre), Barbecue (Cuisine), Roasting (Culinary Technique)

Id: pGMuWEhAWTc

Length: 7min 51sec (471 seconds)

Published: Sun Aug 24 2014