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[Bentley]

That is some fine marbling for USDA Choice...

[yorkdude]

A view from all 4 sides on day 4.

[Bentley]

Looks right to me.

[Canadian John]

 This thread has sparked my interest..At present I have one concern relative to done temperature..As there is a lot of trimmed off outer layer, is there a chance the remaining meat needs to be cooked to a higher internal temperature?  We like  our beef cooked to 120º to 125º..

 To me the process appears to be similar to sausage curing in that the outer layer creates a seal..

[yorkdude]

I have no intention of cooking it any different than I normally would. From what little I know about this that is not a concern.
I am however on my maiden voyage in this regard so I plan on availing myself to those that are in the know much more about this, they have been very helpful so far and I am sure that won't change.

[Bentley]

After about 25 Days, I found anywhere from 20-28% of Trim, it is a reason I only do it on special occasion. I think Dry Aged Beef Grills faster, maybe that is my imagination, but it seems to.  But I cook to the same IT's or feel when I grill or roast it!

At present I have one concern relative to done temperature..As there is a lot of trimmed off outer layer, is there a chance the remaining meat needs to be cooked to a higher internal temperature?  We like  our beef cooked to 120º to 125º..

So you are one week in?

[yorkdude]

Indeed I am, actually 7 days and about 7 hours.

[yorkdude]

I thought so also by your photos.
Here is what it is now, the temp portion acts VERY quickly though, that is not accurate.

[yorkdude]

14 days in.
Bentley and those others that have interest, does it appear to be on the right track?
Just want to be as certain as I can, otherwise I will need some sort of "back up" plan.
34* and 54% Rh.

[Bentley]

It looks fine and "normal" to me, as I have said, it just looks more Days ahead of anything I have seen at 14 day for the RH%.  But it looks a lot like Las Vegas 16 Day 11% RH...It should not have much of a smell, I mean it is still a piece of meat, but when you put it up to your nose you should not have strong smell of anything.

[yorkdude]

Very light meat like smell, definitely not a bad smell or even close.
Thanks for chiming in.
Do you think it is going to be a lot of trim based on it's appearance?

[Bentley]

Bingo, must be in the front row!

Yes, I would expect at least 20-25% if you are going 15 more days.   And I guess that is somewhat subjective, you will probably need to trim about 3/16 off...

Very light meat like smell, definitely not a bad smell or even close.
Do you think it is going to be a lot of trim based on it's appearance?

[Bentley]

Can't wait for the next set of pictures!  Did you weigh it before you started?

[yorkdude]

Yes I did. If memory serves it was 8.76# but I can check it for sure. Tomorrow is 3 weeks time, want the pics tonight or tomorrow? As a side note I ordered the Pappys prime rib seasoning and more biscuit mix Wednesday. Should be here Monday or Tuesday.

[Bentley]

Tomorrow is fine.  Have you made any biscuits yet?