2025年3月6日 · Guys & gals, Ray's had 1 of their meat sales & I purchased my 1st whole ribeye. What or how is the best way to slice it up into steaks & vacuum seal individual steaks. I don't have any processing equipment, but got lots of knives. Thanks. Any …

2014年7月4日 · Here is a step by step guide that I used for this ribeye. Maybe it'll help others who are wanting to try one like this. Please remember this an almost 14lb whole ribeye. 1. I let the roast age in the fridge for 3 days. It was wrapped in cling wrap. 2.

2021年12月23日 · Bought a whole ribeye last week for our Christmas dinner (on Jan 1st because we're traveling.) I'm planning on cutting a 4 rib roast and the rest will become steaks and saved for later. Since I'll be cooking for different people with different tastes, I'm just trying to get an idea of what section most prefer for a rib roast. It's easy for me.

2018年5月13日 · Sorry to hear you were steered clear of the dry aging process. Yes it does involve giving up some waste (although that so-called "waste" is usable and edible) but the results can be spectacular. I normally go buy a whole boneless ribeye cut from Costco, either choice or even select, and turn it into some steakhouse quality better than prime meat.

2019年1月21日 · The first dry aged ribeye I did was just on a rack in the fridge, it was a bone in prime rib & I dry aged it for 40 days. This time I bought a whole boneless ribeye at Sam's & tried the UMAi dry bag method. I went 45 days on this one. Here is …

2015年6月15日 · First off, welcome aboard! Ribeye, prime rib, standing rib roast or whatever you wanna call it is surprisingly forgiving as long as you don't overcook it. The timing doesn't change a whole lot with larger roasts since the circumference doesn't change. The larger roasts are just longer, so the thickness remains pretty much constant.

2017年8月16日 · Picked up a whole ribeye for 6.99 lb. Choice cut and trying umai dry aged bag. Planning on having these ready for an elk hunting trip mid Sept. The wait is going to kill me. First time using umai. Started Sunday and didn't get a great vacuum/seal. Cut top of bag and tried again tonight. Much better job. Steak is sitting on rack for air circulation.

2017年2月5日 · When you mention a whole rib eye (boneless) are you referring to a full 7 bone roast with the bone removed. If so, I've not done one that large, but I have done a 4 bone roast sous vide where the bone had been removed and tied back on much in the same manner that Aldersmoke did.

2022年2月23日 · Was at Gordens food service for my weekly run . It's back to beef coming down , and chicken and pork going up . They had whole ribeye's no roll for $8.99 a pound . 3 months ago it was twice that . I've never bought one , so I figured now's the time . Bought this at the end of January . Pack...

2024年7月5日 · My friend and I are conducting an experiment: buy a whole ribeye roast, cut part off to cook immediately, split the reamining, put one into Umai dry age bag, vacuum pack the other and freeze until the dry age completes. Then, we want to cut steaks off each, and prepare them identically for a true side by side test.