I know I'm gonna get banned for posting this but I like dried beef and don't have the knowledge tools or money to make it myself so I present to you the grocery store beef jerky3yr ⋅ sunggis ⋅ r/DryAgedBeef
Killed one of our own, irish angus, raised and finished on grass. 61 day rib 🤤4yr ⋅ howyegettinon1 ⋅ r/DryAgedBeef
Just finished my first dry age. 31 days with UMAi bag. Cooking first steak sous vide this evening2yr ⋅ SMK_12 ⋅ r/DryAgedBeef
Dry aging this whole chuck for 30 days. For scale that's an 8 breaking knife. This bad boy weighs about 100lbs.2yr ⋅ steakalmighty ⋅ r/DryAgedBeef
I KNOW IT'S NOT BEEF! But tis the season. 2 days down, 2 to go. Skin is getting TAWGHT!3yr ⋅ Dbmoosy ⋅ r/DryAgedBeef
Has anyone encountered this blue substance when dry aging? 60 days on a rump1yr ⋅ Harro_will ⋅ r/DryAgedBeef
Day one of this soon to be beautiful sweet heat, chili and garlic dry age1yr ⋅ justventing65656 ⋅ r/DryAgedBeef
Last week I bought a box of Shortloins (T-Bone/Porterhouse Roast) and it’s a miracle they all fit.3yr ⋅ MrMaile ⋅ r/DryAgedBeef
30 day dry aged french rib-eyes. I've cut six monster 3lb tomahawks from it already.3yr ⋅ steakalmighty ⋅ r/DryAgedBeef
Got these already sealed from my butcher. Will I need to reseal them or should they be good for dry aging ?2yr ⋅ BriefUnderstanding99 ⋅ r/DryAgedBeef
Question: Prior to the invention of “wet aging” beef all beeves were halfed & hung to dry age after slaughter/processing. So we mostly dry age primals now, but I wonder if it’s the same as the old true dry age or if the period of wet aging makes a difference? Does anyone still dry age the old way?1yr ⋅ 44_Revolver_1908 ⋅ r/DryAgedBeef
45 day, grass fed, tomahawk, sous vide 137F 3.5 hours, finished on green egg. Top 3 I’ve ever had.4yr ⋅ chardeemcpoyle ⋅ r/DryAgedBeef
My Dry Ager somehow survived a 4 foot flood and i finally got around to filling it back up with some ribeyes!2yr ⋅ Successful_Average_1 ⋅ r/DryAgedBeef
3 choice ribeyes dry aged 30 days next to a fresh prime ribeye just picked up at the butcher. Any concerns or comments?2yr ⋅ schwartaz ⋅ r/DryAgedBeef
is it going ok? it's the first time I'm trying dry aging, there is this clump of blood at the bottom of the bag, is that normal?1yr ⋅ Ambystoma98 ⋅ r/DryAgedBeef
My new setup! Threw caution to the wind and starting off with 2 wagyu briskets, the top one is 22lbs and bottom one is 20.3yr ⋅ crispycream_69 ⋅ r/DryAgedBeef
I got this “dry aged porterhouse from my butcher. Does it look right?7mo ⋅ CompetitionAny3611 ⋅ r/DryAgedBeef
35 day USDA prime. Got done king crab to go with it. Should be a hell of a dinner.4yr ⋅ Adam_1775 ⋅ r/DryAgedBeef
Is it prime or is it wagyu? Tip: strip loin cut with some fat removed2yr ⋅ cosmosity69 ⋅ r/DryAgedBeef
12.5 lb Prime Brisket taking a 30 day nap. Will be ready just in time for Labor Day 🤤4yr ⋅ DeuceWheelz ⋅ r/DryAgedBeef
My first baby turned 30 yesterday. Here’s to you and turning 45! 🍻 Cheers to everyone that’s tolerated my ignorant questions and helped me along the way!1yr ⋅ MeatBurner124 ⋅ r/DryAgedBeef
23 lb prime ribeye went into my new dry aging fridge (the new Pro 40 by The SteakAger) in the early morning of Christmas Eve. Targeting 50-60 days. Decent marbling, but has a big eye to compensate for it.3yr ⋅ az226 ⋅ r/DryAgedBeef
Ground pellicle from a mix of 86 day aged NY strip and ribeye. Smells amazing! Burgers on the horizon!4yr ⋅ hoha_haze ⋅ r/DryAgedBeef
It would be nice to have fast forward option on the Dry age fridge. I'm waiting until one of the 21 day rib roast hits 45 days before pulling it to trim & slice1yr ⋅ slane01 ⋅ r/DryAgedBeef
3 days to go (until 45 days) on my first one (top shelf), figured I’d do another!4yr ⋅ iWork4aLiving ⋅ r/DryAgedBeef
I trimmed this open from umai bag, got a little “yeast” smell... should i be concerned?1yr ⋅ MicMicgrill ⋅ r/DryAgedBeef
First time. Not getting deep purple color or mold. Outside feels hard. Day 35.4yr ⋅ UrbexFlyer ⋅ r/DryAgedBeef
Disappointed with first dry age - any tips? 36 days in Umai bag but didn’t notice almost any difference in taste3yr ⋅ RustyBass ⋅ r/DryAgedBeef
40-day dry aged, smoked steak. Best I ever had. Previously dry aged, then frozen (ate 3 froze the rest). Best steak I ever had. 40-day UMAi bag. Salt brined for a few hours, put in Smokin-It smoker at 225 with 1 oz. of maple, and pulled at 115 temp, seared cast iron with Rice bran oil.4yr ⋅ SneakerSwas ⋅ r/DryAgedBeef
Bought this Kingsford Master SteakAger 45 on a whim. Did I make a huge mistake?8mo ⋅ MustardIsDecent ⋅ r/DryAgedBeef
As a follow up to my post here is my take at a 32 Day Dry Aged Ribeye Beef Wellington. Merry Christmas Reddit. 🎄4yr ⋅ chrismorenosf ⋅ r/DryAgedBeef
60 day dry age using unami bag...first time going the full 60 days.4yr ⋅ paving07eric ⋅ r/DryAgedBeef
45 day dry aged pork roast (sorry not beef). Pellicle was funkier than I’m used to with beef. I think they look fine once trimmed. Thoughts?1yr ⋅ schwartaz ⋅ r/DryAgedBeef
Is it sufficient to aim for average temperature, or should I worry about min/max duration?1yr ⋅ PepperMerchant ⋅ r/DryAgedBeef
34 day striploin. Umai bag. Flavor was not quite as good as the dryage ribeye, but better than the brisket.3yr ⋅ PNW-WanderingMind ⋅ r/DryAgedBeef
New to the hobby, learned a lot reading here. Here's my setup. Also discovered I need about a 5 bone rib roast to maximize space.4yr ⋅ Crelix101 ⋅ r/DryAgedBeef
