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Discussion in 'Bad Dog Cafe' started by Bones, Feb 14, 2020 at 4:55 PM.
Dry aged ribeyes for dinner tonight
It does look good
I wonder how they get it to keep it’s color, it’s not supposed to be au-natural is it
I eat a good filet or hamburger from time to time but for no real reason I stopped wanting to eat beef A couple years ago, I mostly stick with chicken and fish these days
How long were they aged?
Bones, those are some great looking Ribeyes. Are they prime beef? the marbling looks perfect. Hope you have some nice hot coals and smoke wood to cook them on.
And how dry was it aged!
these are just at 30 days, so the color is still pretty normal looking, though I think these are reading a little brighter red than they appear in reality. I have had 50 day before and they look quite a bit different.
Yes, these are USDA Prime $98 for the 2 steaks.
using a dry aging technique?
Have you tried butter aged?
I had one about 4-5 years ago, it sure was flavorful and tender. But I have nothing to compare it to.
I’m far to anxious to age a steak for 30 days myself, I’d eat on about day two having thought of nothing else for two days.
Got us a tail of a tenderloin tonight, gonna cook bite size in a fondue pot, but now I wish I had an aged ribeye.
Yes, and the meat I eat for dinner
Must be hung up for a week
A special Valentine's day dinner for your sweetheart
Those ribeyes look fantastic! That's definitely some good prime marbling. Enjoy!!!
Those look great!
Beats the Luby's takeout and Matlock marathon that I'm headed for tonight.
Those rib eyes look great. I'll probably just have a hamberder and a cup of covfefe.
Those steaks look great @Bones , but at $59 a piece, that buys me my season tags for elk, bear, deer plus a full season of trout fishing. Just sayin'
of those 3, we have deer and we only hunt them locally with our cars.
have not had butter aged, been watching some videos about DIY, so I may give it a try soon.