Search Results for 'tri tip roast'

[Percy Edwards]

I’m a first time dry age bagger as well and I need help. I have tried everything to get my FoodSaver 4840 to seal my bag. I’ve reviewed the tricks and tips section on this site and tried a few things, but I can’t get my FS to vacuum seal. I then borrowed a FS 2000 and got the same results. I watched the basic bagging video on this site and followed step by step, and still can’t get either FS to seal my bag. I have a nice 4 bone rib eye roast that I want to dry age but need to get my FS to work first. Any suggestions is greatly appreciated. Thanks in advance.

[Kyle Brennan]

So I did a Japanese a5 wagyu roast in my dry age fridge and I noticed especially with wagyu the fat does NOT change like a normal black angus roast. Black Angus fat cap get dark yellow and old looking. The wagyu stayed fairly white and barely had a color change after 45 days. That’s my experience. and honestly the fat from the wagyu rendered down better and obviously tasted better. Just a tip, take the trimmed pellicle and put into a pan on low heat, render the fat off and put into a jar, put in fridge and save as a topper for burgers and steaks. Phenomenal!! If you have any mold before you render throw under broiler for a couple mins to kill bacteria. I save the pellicle after rendering for dog treats.

[Ron Pratt]

Well, Sir…the sweet spot to me and my wife is 45 days. I initially tried the “seemingly popular???” 21 and 28 days with minimal results. I tried 35 and it was better, but not what we wanted. After those I went 45 and then a couple 60 and 62days with mixed results. Now in all these years I have settled on 45 days as best for my wife and I.

I must warn – I’m talking about boneless ribeye roasts in the 14 to 18# range. Actually even Sirloin can benefit from these ribeye results.

BUT NY strip sub-primals need less like 24 to 28 since they are thinner.
Ron

[Ron Pratt]

Welcome aboard, Jim! NO questions here are “dumb”!

Yes, tri tips are wonderful! In parts of this country many super market “butchers” don’t even know what you are asking for – or they try to sell you an inferior roast to cover themselves!

As for placing 2 in one bag that is not advisable!

After you have aged your tri tip just decide what you want to enjoy then before cooking and freeze the rest for later using a Food Saver.
Ron

[Jim Mason]

New to the forum and new to UMAI but very eager to learn. The question I have is has anyone ever tried dry aging a tri tip roast and then slicing it into steaks. My family loves tri tip and was thinking about putting 2 roasts in one bag and age them and then cut them into steaks and vacuum sealing the ones we didn’t eat.. Any input would be great and sorry if this is a dumb question…..Jim

[Cameron]

Ok, need some advice folks.

I am using the 12×24” for ribeye/ strip loin, I went through 2 as “practice bags” haha. So I followed this video very carefully and watched several times before trying it myself:

I am aging a Costco USDA choice rib roast, about 17 pounds. I did wash the bag, and after multiple tries to get the vacuum sealer to work (I understand it’s not a vacuum bag, but the sealer was giving me errors over and over again) I tried to dry the opening part of the bag and edge of the meat with clean paper towels. It seemed to me the blood leaking out was soaking the Vacmouse strips and causing them to not work and not allow a seal.

I do have the meat in a modern (very new actually) fridge, and it’s on a cookie drying rack. I was very careful to use clean paper towels and fresh aluminum foil and everything to keep it clean.

I don’t see how to attach photos to show what it looks like now, I understand it doesn’t need to be fully sealed around, but it does seem pretty loose. I have also just noticed some white dots that look like mold, I don’t know if that’s safe either. The rest of the meat appears to look mostly normal. I’m about 33 days in, was planning on aging 45 days.

Thanks again!

[Ray Gasperetti]

I took my UMAi ribeye roast out of the fridge on Feb, 2nd, 46 days. The added time from my first one really made quite a difference, a truly rich beefy flavor. I trimmed a bit of bark off of the front fat cap and left the rest to see how things would go after cutting steaks 1&1/2″ thick. I Sous Vide my first test ribeye at 129º for a couple of hours, then did 45 seconds a side to sear in a 650º iron skillet. The ribeye came out perfect with the best flavor I’ve ever experienced. I didn’t particularly enjoy the taste or feel of the bark, it stayed pretty stiff and didn’t soften in the Sous Vide as I thought it might. The bark will be even easier to remove now that the roast has been cut into steaks. With the three whole roasts I’ve steaked out and the tritips I’ve been stocking up on at sale prices my freezer is set for quite some time. RAY

[Ray Gasperetti]

I’ve got five days to go till my rib roast will be aged to the full 45 days. This is my second one, the first went for 34 days and was incredible. I guess I’ve lucked out, never a problem with either bag sealing or any strange odors. As for Sous Vide, this has become my “go to” method for cooking a steak, it just comes out absolutely perfect each and every time. I’ve pretty much settled on 129º for two hours in the Sous Vide, I cut my steaks 1&1/2’s thick. Then it’s a little butter/olive combo brushed on and 45 seconds on each side in a 650º iron skillet. Unlike grilling, the steaks come out cooked evenly throughout, the edges done the same as the center. Thanks to Ron’s advise I tried warming up the leftover hunk of a tritip I Sous Vide the other night. It came up to temp without over-cooking or browning the meat at all. Thanks for your great advise Ron. When my rib roast comes out Feb 1st I’ll cut my steaks, then season with salt, pepper, and garlic powder before shrink-wrapping, that’s what I did on the first one and couldn’t be happier. RAY

[Thea]

Hello, Quidmaker.
We look forward to serving you. If purchasing the commercial bundle, we only recommend that you choose the right size for what you plan to do. If dry aging striploins or boneless ribeye, the Commercial Standard (aka Ribeye/Striploin 300 x 600mm / 12 x 24 in) is perfect. Don’t forget to purchase a bundle of VacMouse® vacuum aid strips as well. These are not paired with the UMAi Dry® bags with commercial bundles simply because many B2B customers apply UMAi Dry® with chamber vacuum sealers.
Now onto the rest of your questions:
1-Is there a shelf life for the bags? Yes, and no. We recommend using within three years, but the bags will perform well beyond that if stored in a dark, dry place inside of the heavy mil resealable bag in which you receive them.
2-Is ok to ‘season’ the meat prior to placing in the Umai bag? No. You want to dry age meat that has not been touched by any potential contaminant. Check out the “Clean Transfer” instructional video for appropriate transfer from processor packaging into UMAi Dry®.
3-If I’m looking at buying a Vacuum Pak’ of a tenderloin, ribeye, or even a sirloin tip, what size do you recommend? I’m thinking the larger…I can’t really go wrong…right? We would suggest you start with a boneless ribeye for most impressive results, and yes, a full sub primal is recommended as you will lose about 15% to trim loss. We do not recommend dry aging tenderloin a full 4-6 weeks as the cut is too lean and too tender to improve significantly with long dry aging–and the trim loss is very, very expensive. 4-5 days is our recommendation for deepening the flavor of the cut, without waste or averaging.
4-I’m going to buy my own food saver. I believe I have read in some forums NOT to get automatic types. Is this true and if so, what is the best model number to get that is not fully automatic? I want the best I can get, not just a rinky dink bare bones food server. We recommend manual lid-and-latch models such as an FM 2100 or any V2000 series FoodSaver. You can find a link to our recommendations on our site, “Not All Sealers are Alike.”
5. If there is a good sale and some nice looking steaks, can I put pre-cut steaks (as many as will fit per bag as long as not on top of each other) in the Umai bag? or better to buy the vacuum paks? Never dry age an individual steak. During drying, the meat is going to dry and form a hard outer crust that you will want to trim after aging. The proportion of “bark” to edible meat is simply far to imbalanced to make individual steak dry aging practical. Truly dry age the full sub primal, or an untrimmed roast cut no less than 5-8 lb. After 4-6 weeks, trim off the “bark,” and steak out. These individual steaks can be vacuum sealed and frozen very successfully to extend the enjoyment of your dry aged results for up to a year.

[Dan]

Hey Guys n Gals! Just wanted to say hi and ask a question or two 🙂 I’m a newbie to dry aging and got some bags for Xmas and am going this weekend to pick up a rib roast to dry age. I have a Kenmore select n save vacuum packer. Will that work? Any tips or tricks? Gonna go 45 days does that sound right? Any and all advice is greatly appreciated!
Dan

[Ron Pratt]

Tiny1 – I live near Peoria, IL, a mid-West city with a population of 110K and a SMSA of 325K. I could never find a tri-tip either and I gave up asking at grocery stores after always getting that deer caught in the head lights look OR being lead to the meat bin where the guy would point to a beef roast and say that is what a tri-tip is – WHICH it wasn’t!

After a while I decided to seek out a local small butcher shop and I recited my usual “Hi’ I’m looking for a tri-tip. Got any?” The owner looked surprised at first and said “I keep them for myself and for my kid’s families but if you want one I’ll sell you one!”

My advice is look around!
Ron

[Bill]

Hey Lloyd, I have the Sous Vide Supreme Demi, I bought it just before Christmas. It was a special price came with a free sealer. This is the second time I tried the meatloaf, the family loved it. I pasture raise my own Angus steers, pigs and chickens. I like not having growth hormones in my meat. I also did a Brisket, sirloin tip roast, and steaks. I will be doing a top round tomorrow for hot Roast beef sandwiches for the Super Bowl………..Go Hawks……………take care…………Bill

This is the first meatloaf I made, it was browned for a few minutes under the broiler.

Nice and moist, good flavor.

[Soupishness]

You gave it hours, how much surface area did you give it? I minced, then sauteed it till nearly dry to get flavor, and I supplemented it with roasted veal bones for the stock, but it definitely added a lot of complexity. For some delicate things, If I want to maximize flavor, I’ll saute and run through a food processor multiple times until it’s basically a dry powder, simmer it then strain through cheese cloth.

If it’s being fed raw to dogs, then it’s probably ok sous-vide for people. I’ll see how it goes.

[Dr. Frederick Howard]

Hi Morrey,

Again, welcome to the site where you will find tons of information and you will be able to share your experiences with the rest of us. First I sense your reservation on buying bags just to practice with, could be expensive. However a couple of things regarding the bags, I suggest that you purchase the Sampler Packet as it comes with a couple of practice bags. That way you don’t ruin any bags that you will need for dry aging the primals. You can also use the very large size bag to practice with, I’m thinking the bags used for bone-in prime rib roast. It will have several inches of excess material to practice with and still leave you with ample space to dry age a large primal. As far as the “ruining of bags” worries, that was probably shared by all at the beginning, myself included. The Bag Ladies suggested using a wet towel to approximate the wetness of the meat and it worked for me. I only practiced just a few times and I believe that I got it right. Ron was right on about using the same bag for your first dry aging attempt – success for all is the goal here. I am on my 6th primal as we speak, and I’ve got 6 Tri-Tips perking along as well. I have a definite weakness for Prime chunks of cow at less than $9 lb. – Ron and others can verify this (they just leap into my cart).

Doc

[Dr. Frederick Howard]

Ron,

Your advice and recommendations are always welcome, as others are as Toasty, Rob, et al. Even if not specifically requested, advice from pros are always valued. In this case you gave me a couple of options and I will use the latter – freeze when I dry bag the first Tri-Tip (each into an individual dry bag of course). Makes a lot of sense to me.

Yep, I must be living right as these primals are just leaping out at me and into my cart. However I’m at capacity now for not only reefer space but freezer space as well. So after my second Tri-Tip I’ll be about done (unless another primal leaps out at me, hahaha). I’ll start a new Tri-Tip thread on Thursday and keep the forum posted on my progress. Think I’m going to run this first batch for 28 days, but mayvstill pull one at 21 just to provide myself a baseline. That’ll still leave me with five individual roasts.

Doc