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[Bentley]

How does it look?

[yorkdude]

I will post pictures later tonight.
I stopped it last weekend, I got a tad nervous and went ahead and trimmed and vac sealed it.
I wish I would have waited, it looks fantastic.
We have been moving and I just kind of panicked with moving it from one fridge to the fridge at the new house.
I think I ended up with just under 10#'s, I cut it in half (as you will see) as I am thinking about 1 on the pellet and 1 in the oven?
Still trying to decide.
The following is added.
My memory told me 10#’s. As you can see that was before the trim. Lot of loss but if it’s like last year I will be very pleased.

[yorkdude]

Here are some pics.

[Bentley]

How many days?

[Bar-B-Lew]

45% shrinkage?

[Bentley]

I think that last photo is one of 2 sections! 

Negative, I believe that is the 2 sections in the photo!  Wow, that is a monster loss ratio!  I wept at 28%!  Although, I believe his trim is much more aggressive then mine!

[KrautBurner]

45% shrinkage?

I think it's a 45% loss due to shrinkage and trimming


I really wanna try this,
but I'd probably cry at how much I had to trim off  (especially @ over $10/lb for rib roast)

I already wanna cry when I'm trimming my $3/lb prime brisket packer and throw away 25-30%

[yorkdude]

If you look at it before I did anything you can see it was thin and had caverns I believe from the ribs. I did trim it aggressively but only to “fresh meat”. Think it’s size and shape related? Bentley, remember discussing the feel? Boy howdy this one has it, thinking it’s going to be really good. Without calculating the loss it exceeds 50% I’m positive. It is cut in half like you stated.

[yorkdude]

How many days?

I trimmed it Tuesday past. 37? Is that right?

[Bentley]

Yeah, the feel is hard to describe to someone who has never felt it!  I leave a little more "brown" then you do!  The cheap screw in me I guess!  Are you cooking it as a roast or steaks?

[KrautBurner]

My total loss when I Dry Age is 28%!  Just so you know.  Not my 1st Rodeo!

what am I missing here?
I have been known to mess up simple math

starting weight 13.2lbs
finished weight  5.5lbs (5llbs, 8.2oz)

5.5lbs / 13.2lbs starting weight  =  42% remaining  (58% loss)


it looks amazing
and dense

I'll bet it wil be awesome

[Bentley]

Your math is correct on his cut!  The most I have ever loss is 28%.  I just don't trim as much off as yorkdude does.  I had to quit Dry Aging cuz I could not take 28%!

[KrautBurner]

Your math is correct on his cut!  The most I have ever loss is 28%.  I just don't trim as much off as yorkdude does.

it makes me wanna cry 
but it explains why an amazing dry aged steak at a real steakhouse costs what it does

I'm a price/lb kind of guy

like I said,
I get upset at how much of my brisket I throw away (in fat)

but a dry aged steak is so amazing and hard to explain to someone who hasnt had the opertunity to try

[yorkdude]

Yeah, the feel is hard to describe to someone who has never felt it!  I leave a little more "brown" then you do!  The cheap screw in me I guess!  Are you cooking it as a roast or steaks?

Trying to decide how I want to cook it. Big fat steaks definitely have my attention but I don’t know yet.

[KrautBurner]

Yeah, the feel is hard to describe to someone who has never felt it!  I leave a little more "brown" then you do!  The cheap screw in me I guess!  Are you cooking it as a roast or steaks?

Trying to decide how I want to cook it. Big fat steaks definitely have my attention but I don’t know yet.

the most amazing steak I've ever had in my life was a 35 day dry aged Prime Delmonico that had been cold smoked then fast grilled on cast iron
I think the steak was like 20oz (it was also part of a $400 dinner for 3 people (oysters, martinis, wine, 3 steaks, some veggi side, and bananas foster) most spectacular meal of my life )