That made me really hungry
I really want a nice large piece of meat in my mouth.
I just had my first dry aged steak ever while on vacation last week and I must say there is no comparison… the tenderness and flavor were far better than any other steak i’ve ever had 
this thread should be scratch and sniff
updates?
Looks tasty, which is weird and unfamiliar territory for me. I’m all for having my meat as young as possible. This aging thing is bullshit.
:headbang:
I’d really like to try a piece of dry aged steak.
it woudl just bother me that you have to waste all that meat just to get a “better” steak
waste what meat? that’s a large untrimmed piece of meat to begin with. steaks don’t magically come off the cow in nice little ready to grill slabs. the butcher cuts all that fat and gristle off anyway, you just don’t see it because it’s already been done.
i realize this, as thats how i get my tenderloins
there is alot of meat going to waste wether you think it or not, even so i might try this out
Pictures from lastnight.
There is a little bit of odor, but nothing bad or overwhelming. I pulled the meat out, disinfected the walls of the fridge to get some of the meat that had been stuck to the sides from maneuvering it into posistion when it was larger.
Seems that the majority of the shrinking has already taken place as i haven’t noticed it getting much smaller anymore.
The outter layer of meat/fat/grissle is like a hard shell now.
Temperature has been pretty consistent for the most part, but on the higher end of the the limits at about 39°F. This was mainly due to a lot of ice built up on the heat exchanger. I chipped the ice away and now the temperature is lower at about 33°-34°F.
I like the little plug for Mobil Oils there…I see what you did… 
That actually is starting to look like the pictures though, should be interesting to see how it turns out.
Are you taking it to a butcher to get trimmed/prepped?
The benchmark:
A very tasty piece of 20oz. 45-day aged prime rib I had last weekend that i was able to chew with my tongue.
as mentioned, it’s not as much of a waste as it looks, but it definently is smaller due to a loss of moisture. However, less water = more steak flavor. The good far out weighs the bad.
It’s important to do a project like this and assure that it’s a manly project. It must be noted that i’m not wearing an apron prancing around in the kitchen. But the main reason is to get a true sense of the actual coloring, size, and texture that i feel is lost a bit with a close up pic.
No, i will trim it myself. Though i never have, it’s fairly straight forward from this point with minimal instructions.
Where did you find this at??
I wont eat steak unless its medium well, little to no pink but not dried out (its a fine line)
Would this be a waste of time for me?
you should just quit eating steak…
exactly, whenever i get some filet’s i ask my roommate and gf how they wanted their steaks cooked and they would say medium well!! i was like no way, you will eat it medium rare and like it!
so now they both eat them medium rare and my gf likes them much better as long as she doesnt look at them lol
In Toronto.