First get a nice cut of subprimal cut of beef, in this case a Choice cut of bone out Prime Rib.
Wet aged for 4 weeks, then dry aged for 4 more weeks in 35 +/- 2 degrees temp and 50% RH(+/- 5%)
Original weight of 15 plus pounds turn into a little shy of 12 pounds, then first trimming(top right), after trimming the dry meat and the fat, I cut them into yummy steaks. Ended up with 13 steaks in various weight from 8oz(for the kids) to 16oz, and one end piece that I will cut thin to make Korean BBQ sometime over the weekend, oh and almost 3 pounds of fat and trim that I will use to make stock and Ah Jus sauce(bottom right)
12 steaks, trim, and the one end piece in the food saver baggies getting ready for the freezer(bottom left)
Cooking the one steak that didn't get packaged on a stone grill top that I got when I was in Korea last year, seasoned with olive oil, salt and freshly grounded pepper, four min on each side(top left).
End result with white rice and some golden egg sauce that I quick whipped up on the sauce pan.
And it was yummy.
PC
P.S. two more subprimal cut in the aging fridge, one just started the dry aging part, while the other is half way through the wet aging part, yummy times two. Aged steak, aged cigars, and aged tea, can't ask for too much more(I don't do wine, would age them too if I drink).
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