28 days done.

Pesto3 · Post by **Pesto3** » Mon Apr 18, 2016 11:07 am

Just finished dry aging my third whole rib.

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Loving this process

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Outstanding results. I'm starting another one tomorrow. Might make this one 35 days.

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titch · Post by **titch** » Mon Apr 18, 2016 11:30 am

That looks amazing
Make a tutorial for this site,your a legend mate

Captain · Post by **Captain** » Mon Apr 18, 2016 12:11 pm

Looking sensational.

food&fish · Post by **food&fish** » Mon Apr 18, 2016 5:45 pm

Looks great so where did you buy it to start with

werewolf · Post by **werewolf** » Mon Apr 18, 2016 8:02 pm

the Kirkland one is Costco

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Pesto3 · Post by **Pesto3** » Mon Apr 18, 2016 9:21 pm

Yes, the last this one was from Costco.

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Pesto3 · Post by **Pesto3** » Mon Apr 18, 2016 9:21 pm

And the next one is also.

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Post by **paulr** » Wed Apr 20, 2016 3:35 pm

That looks great...
Ummm "How" did you age it???

Happy BBQ-ing, Paul

Pesto3 · Post by **Pesto3** » Wed Apr 20, 2016 9:35 pm

paulr wrote:That looks great...
Ummm "How" did you age it???

Happy BBQ-ing, Paul

Hi Paul, I dry aged them using the UMAi dry aging bags for 28 days.

Pesto3 · Post by **Pesto3** » Thu Apr 21, 2016 9:22 am

Just got my order in the mail.

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That should keep me going for a while. Starting a 35 day rib fillet tonight!

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Swamptrout · Post by **Swamptrout** » Sun Jun 19, 2016 8:26 pm

Hi sorry i know this is an old post but what is this aging thing about?

Can you explain What, why and how this process is done?

What do you do with it next?

themeatman · Post by **themeatman** » Thu Jun 30, 2016 5:49 pm

Wow! That looks amazing

DodgySheep · Post by **DodgySheep** » Sat Jul 02, 2016 8:11 pm

Looks amazing! I'm going to have to investigate the hows and the whats of this UMAi thing - never heard of it before, but it's hard to find dry aged/hung beef. Looks delicious! Expensive chunk of meat there - confident you'd get it right and not ruin it?

Pesto3 · Post by **Pesto3** » Sun Jul 03, 2016 4:46 pm

Swamptrout wrote:Hi sorry i know this is an old post but what is this aging thing about?

Can you explain What, why and how this process is done?

What do you do with it next?

Hi, sorry I haven't been on here in a while. I did a post on this site, it was a "step by step" in the process of the Umai dry aged bag system from start to finish. I will find the link and post it here for you. Basically dry aging your meat takes it to a whole new level.

Edit,

Here is the link on the process.
http://www.aussiebbq.info/forum/viewtopic.php?t=16890

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Pesto3 · Post by **Pesto3** » Sun Jul 03, 2016 4:51 pm

DodgySheep wrote:Looks amazing! I'm going to have to investigate the hows and the whats of this UMAi thing - never heard of it before, but it's hard to find dry aged/hung beef. Looks delicious! Expensive chunk of meat there - confident you'd get it right and not ruin it?

Hi, the first one I did I was a bit worried. It was a $230 whole scotch fillet. It's was a long 28 days but at the end the results were amazing! The steaks in this post are $27.99 per kg. After dry aging it put them in a $50 per kg range. I'm saying this because I use to buy twin packs of steaks for $50 a kg and these steaks are just as good. So this process is worth it. I just put another one in the fridge today actually. I find (for me anyway) that 28 day is better then 35 day.

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