First time dry aging. Ribeye 30 days

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2 months 1 week ago - 2 months 1 week ago #14468 by Hookamenace
First time dry aging. Ribeye 30 days was created by Hookamenace
Hello,

So its my first time dry aging. I did a ribeye roast for 30 days. It does not smell. The meat looks good. Anything to know if it went well?


Last edit: 2 months 1 week ago by Hookamenace.

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2 months 1 week ago #14469 by RRP
Replied by RRP on topic First time dry aging. Ribeye 30 days
For some reason I can not open your pictures...but anyway...yes the nose can help you decide. With a ribeye which is so thick then personally 30 days is not long enough to make a noticeable change to the tenderness and the taste, unless you have a great palate. 40 or 45 days is much better.
Ron

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2 months 1 week ago #14472 by Hookamenace
Replied by Hookamenace on topic First time dry aging. Ribeye 30 days
I fixed it. The pictures are there. Also, any ideas on what to do with the dry age trimmings.

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2 months 1 week ago #14475 by RRP
Replied by RRP on topic First time dry aging. Ribeye 30 days
Some people don't trim at all - we just can't recommend human consumption of the hard exterior.
Ron

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