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The difference 6 months of dry aging made on a ribeye
Pulled a ribeye I'd dry aged for 6 months in my locker and it looked like a shriveled brick compared to a fresh cut. Lost about 30% weight but the flavor was so concentrated it tasted like beef candy. Anyone else notice how much darker the meat gets the longer you age it?
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evab5214d ago
Yeah the color change is crazy right? I dry aged a prime rib for 4 months once and it went from bright red to almost a deep brownish purple. The thing that surprised me most was how much moisture left but the fat didn't really shrink the same way. You gotta trim that pellicle pretty aggressively though or it gets this weird funky bitter taste that overpowers everything. I actually found that vacuum sealing after 3 months and letting it go another 3 in the bag helped keep it from drying out too much while still getting that insane umami punch. If you haven't tried slicing it super thin against the grain after aging that long, do it - it changes the whole texture and makes it feel way more tender than it should be at that moisture level.
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