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28 day - Wet Aged tenderloin - Reverse seared

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28 day - Wet Aged tenderloin - Reverse seared

Old 12-10-2018, 10:52 AM
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Originally Posted by NC Mike View Post
Dropped a 14lb ribeye loin in the fridge a week ago
In my much younger days, I was a meat cutter for Winn Dixie, "The Beef People". When I was there, there was no such thing as box beef, we broke down quarters. All beef was aged in the warehouse before it was shipped to the stores. There was a very stringent traing program and not only were we required to know how to cut meat, we were required to know how to cook it, as well. They had built their reputation on being The Beef People and we had to be able to further that. They/we took our beef SERIOUSLY, so I can really appreciate a good piece of properly aged beef, be it wet or dry aged. Winn Dixie actually sold their own brand of aged steaks called Prestige brand. The steaks were wet aged for an additional 14 days, if I remember correctly, then Cryovac(ed) individually for retail sale. Definitely had a different flavor and were great. I cut meat for them for ~12 years and I learned a lot about beef and meat in general, that's why I chuckle to myself when I hear or read people talking like they know meat and some of the gimmicks grocery stores have come up with to sell it.

Being that Winn Dixie (Southeastern Grocers) was and still is based in Jacksonville, Florida, I'm sure that there are others on this forum that can relate to what I've said.
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Old 04-19-2019, 06:32 AM
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My latest 18lb ribeye loin hit 28 days today......and it's Good Friday. No meat for my family today.
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Old 04-20-2019, 05:37 PM
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Just finished cutting up another 28day tenderloin. Cut 2 steaks and cooked em last week. Amazing. Cooked these high heat 700 degree sear. Gotta say I prefer the reverse sear method.



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Last edited by OffshoreApparel.com; 04-23-2019 at 05:22 PM.
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Old 04-20-2019, 05:59 PM
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I'm trying to find the happy spot with the wet aged tenderloin. Last 2 were a little funky after the wet age. Tender as hell, but a bit of a funk.

Got one in the fridge now with a "Sell By" date of (I think) May 15th.

It's in the back, bottom shelf, and well chilled. I think I'll give it another week, then cut it up.
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Old 05-12-2019, 05:54 AM
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Originally Posted by jcbcpa View Post
Is the cryo that y'all keep referring to just the packaging that the meat is in when you buy it at the grocery store or costco?
Yes, you just keep it in the bag. Opening exposes to oxygen , which u want to avoid.
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Old 05-24-2019, 09:17 AM
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Question for you experts. I have never tried wet aging,complete newby. I plan to buy a large ribeye roast from Sams. Problem is the roasts I have seen there would yield at least 8 thick cut steaks. We usually have 4 of us when I do ribeyes. So if I were to age the whole roast for say 28 days in the original vacuum Sams packing, would my best bet be to immediately vacuum seal the other half and freeze it, or put the other vacuum sealed half back in the refrigerator? Also if you do freeze it and take it out and put the sealed bag in the refrigerator, how long would you trust it?
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Old 05-24-2019, 09:38 AM
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I cut mine after 28 days and vacuum seal the rest with 2 or 3 steaks per bag.
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Old 05-24-2019, 09:45 AM
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Originally Posted by mikeloew View Post
Question for you experts. I have never tried wet aging,complete newby. I plan to buy a large ribeye roast from Sams. Problem is the roasts I have seen there would yield at least 8 thick cut steaks. We usually have 4 of us when I do ribeyes. So if I were to age the whole roast for say 28 days in the original vacuum Sams packing, would my best bet be to immediately vacuum seal the other half and freeze it, or put the other vacuum sealed half back in the refrigerator? Also if you do freeze it and take it out and put the sealed bag in the refrigerator, how long would you trust it?
I would either steak out the whole thing and freeze the unused portion for a late date, or leave the other half hold and use within about a week, either whole or cut into steaks at the time it's needed.
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Old 05-28-2019, 09:09 AM
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Originally Posted by mikeloew View Post
Question for you experts. I have never tried wet aging,complete newby. I plan to buy a large ribeye roast from Sams. Problem is the roasts I have seen there would yield at least 8 thick cut steaks. We usually have 4 of us when I do ribeyes. So if I were to age the whole roast for say 28 days in the original vacuum Sams packing, would my best bet be to immediately vacuum seal the other half and freeze it, or put the other vacuum sealed half back in the refrigerator? Also if you do freeze it and take it out and put the sealed bag in the refrigerator, how long would you trust it?

Pick a couple steaks to eat that night, and immediately freeze everything else. As soon as you open the packaging, it's exposed to O2 and the color will change pretty rapidly. Don't steak them out to individual steaks prior to freezing, but into one large cut, enough for 4 people. Then Trim the outside and cut into individual steaks after thawing to lessen the amount of surface area exposed to O2. If you steak afterwards, they will look much nicer and have less freezer burn, etc.


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Old 05-28-2019, 10:17 AM
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Originally Posted by OffshoreApparel.com View Post
Pick a couple steaks to eat that night, and immediately freeze everything else. As soon as you open the packaging, it's exposed to O2 and the color will change pretty rapidly. Don't steak them out to individual steaks prior to freezing, but into one large cut, enough for 4 people. Then Trim the outside and cut into individual steaks after thawing to lessen the amount of surface area exposed to O2. If you steak afterwards, they will look much nicer and have less freezer burn, etc.


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Specifically with tenderloin, I do like to go ahead and steak them out. Only reason being, I cook them almost exclusively Sous Vide. Other cuts I prefer open air (oven or indirect grill turned down low) reverse sear a bit better, but with tenderloin, don't find any real advantage. I freeze them in singles, with some salt, olive oil, and a sprig of rosemary. Toss right in the sous vide out of the freezer. Let them hang out for an hour or so, then pull out and sear them off in a skillet. Can pretty easily find tenderloin on sale a few times a year at the grocery store, which gets the unit price very reasonable per steak. Makes for a fairly inexpensive weeknight meal.
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Old 06-13-2019, 06:07 AM
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Is there any benefit to wet age a prime cut? I can finally get prime around here and for only $9.99 lb!!
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Old 06-13-2019, 06:23 AM
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Originally Posted by NC Mike View Post
Is there any benefit to wet age a prime cut? I can finally get prime around here and for only $9.99 lb!!
Prime is a grade not a cut. USDA choice is still a good piece of meat. USDA Prime are just the better pieces of meat. The 9.99/lb is probably prime top sirloin or similar. Prime strips or filets are likely more $/lb.
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Old 06-13-2019, 06:27 AM
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Sorry that's what I meant to say. It's a prime ribeye loin from Sam's for $9.99.
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Old 06-13-2019, 06:47 AM
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I've got 2 tomahawks from Costco's thawing out since yesterday.
What's he best way to cook these? Sous vide or reverse sear in the oven.
Thanks
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Old 06-13-2019, 07:01 AM
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Originally Posted by skillet64 View Post
I've got 2 tomahawks from Costco's thawing out since yesterday.
What's he best way to cook these? Sous vide or reverse sear in the oven.
Thanks
The bones can be pretty sharp and poke holes in the vacuum sealed bags often
I would reverse sear for that reason
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Old 06-13-2019, 09:31 AM
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Can you do the same thing using a Pork Tenderloin??
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Old 06-13-2019, 11:11 AM
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Originally Posted by Eaglemsi1 View Post
Can you do the same thing using a Pork Tenderloin??
Ive never seen it done with a pork tenderloin but idk why it wouldnt work

Dry aged ham is pretty popular though
prosciutto and serrano hams
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Old 06-13-2019, 02:40 PM
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Originally Posted by fjmaverick View Post
The bones can be pretty sharp and poke holes in the vacuum sealed bags often
I would reverse sear for that reason
Wrap some paper towels around the bones before you vac seal. Problem solved.

Also useful for freezing lobster tails.
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Old 06-13-2019, 03:59 PM
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Originally Posted by ChrisW21 View Post
Wrap some paper towels around the bones before you vac seal. Problem solved. Also useful for freezing lobster tails.
And shrimp.... We buy 20 lbs. of fresh shrimp on the Outer Banks of North Carolina, freeze them in zip-lok bags in one lb. packages, and bring them home frozen. Then at home wrap them in paper towels and vacuum seal them. They keep well for months.
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Old 06-13-2019, 04:29 PM
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Originally Posted by fjmaverick View Post
The bones can be pretty sharp and poke holes in the vacuum sealed bags often
I would reverse sear for that reason
You really don't have to vacuum seal to sous vide. Use a really large zip lock and submerge in the water to remove the air. That way there isn't as much pressure as the full vacuum sealer. Works perfectly.
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