Trim Boneless Ribeyes

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4 months 1 week ago #14500 by LUV DEM TIGERS
Trim Boneless Ribeyes was created by LUV DEM TIGERS
I know I am a ways off before I am going to be unveil my dry aged ribeyes but what are my options for trimming.

1. Do I trim and then cut into steaks?

2. Or is it okay/easier to trim the ends, cut into steaks and then trim the outsides?

Also, can I vacuum seal and freeze whole after removing the umai bag and trim after I defrost?

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4 months 1 week ago #14501 by swerdnick
Replied by swerdnick on topic Trim Boneless Ribeyes
Yes it is okay to trim after it is cut into steaks, and I find it easier than trimming the whole roast.

Yes, you can vacuum seal and freeze untrimmed meat, however I would cut them into steaks first.
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4 months 1 week ago #14502 by RRP
Replied by RRP on topic Trim Boneless Ribeyes
Personally I like to cut the aged meat into individual steaks and then trim each - but only the outer most hard rind. That will leave a definite brown area - which is the most taste rewarding part as it becomes mellow and rich! The same with the fat.

If you trim clear back to what I call "grocery store red" then why did you bother aging it?

As for freezing afterward - that is fine and since the water content in the cells have been greatly reduced they freeze better and quicker. Freezer burn is also more unlikely since it is drier as well.
Ron
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4 months 1 week ago #14503 by LUV DEM TIGERS
Replied by LUV DEM TIGERS on topic Trim Boneless Ribeyes
Yes, I thought it would be easier to trim the individual steaks as you don't have as many ins and outs and you can see exactly what you are trimming.


Does anyone has a good closeup picture of what their trimmed ribeye looks like?

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