Meat: The meat is CAB Choice bone in rib roast. I heard that you must have a fat cap and a bone in piece of meat so that it protects the meat during the aging process.
Equipment: My project is actually quite cost saving so long as you have a mini fridge that is not in use already. Other minor equipment used were a fridge thermometer and a butchers knife. Paper towels were also used but clean cheap towel would also suffice.
Time: I decided on 28 days since this would be a test run but I initially wanted 35-45 days. I will save that for my next one.
How To: All I did was dry off any initial moisture on the meat with paper towels and then just plopped it in the fridge. Nothing more, nothing less.
Picture Timeline:
Day 7
Day 9
Day 12
Day 14
Day 17
Day 21
Day 28...Finally its done!
Scraps from butchering.
Finished, 3 - 1 pound ribeyes.
The finished product was great, after pan searing a couple for dinner, it was better than many high end steakhouses that I have been to. I will definitely be aging more meat at home. Total cost for the meat ended up at around $30 (or 5lbs @ $5.99/lb) so the ending cost after butchering and discarding of the bones came to $10/lb. Not a bad price considering you would pay upwards of $50/lb at a high end restaurant.
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