Where to buy dry aged prime rib near Yakima.

[Badhabit]

As the title says, where near Yakima has the best dry aged prime rib. Looking for s 10 pounder.

[Crunchy]

This stuff is the best you can find but break out the credit card

https://www.snakeriverfarms.com/dry-aged-beef.html

[smdave]

https://valenciabeef.com/
began raising beef cattle in the Yakima Valley in 1972

[Badhabit]

Thanks guys, the cuts look over the top, but the ptices are too.

[Buckjunkie]

Not close to Yakima in the winter, but Buckley has Blue Max Meats. Their prime cuts are fantastic. The prices are far better than the other sources posted.

[Stein]

Costco usually carries great prime rib around the holidays.

[jagermiester]

This stuff is the best you can find but break out the credit card

https://www.snakeriverfarms.com/dry-aged-beef.html

That’s ridiculous??
Nothing tastes that good.
The Costco by me sells USDA prime for $8.99 a lb then you can buy those dry ageing bags and do it yourself.

[pianoman9701]

Thanks guys, the cuts look over the top, but the ptices are too.

Dry aging beef make produce as much as a 50% loss/trim. Not just that, but the butcher has to tend to it for however long he ages it. Dry-aged Kobe can be as much as $200/lb. You need to decide if what you want is affordable. I'd love to have a yacht, but the prices are over the top.

[jagermiester]

https://www.amazon.com/CREATE-DRY-AGED-STEAKS-HOME/dp/B07TCCHHC5/ref=sr_1_6?keywords=dry+age+cabinet&qid=1575563085&sr=8-6

Very interesting.

[Stein]

Buy the rib from Costco, use the extra money to buy a sous vide and torch.  Thank me later.

YouTube Sous Vide Everything, he has it down pat.




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[meathunter]

 If you have the time, I bought a standing rib roast at Costco for like $130. I think it was like 7-9 rib bones and did this

Let is go for about 30 days and it turned out AWESOME!!

[pianoman9701]

Buy the rib from Costco, use the extra money to buy a sous vide and torch.  Thank me later.

YouTube Sous Vide Everything, he has it down pat.




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I've done two sous vide ribs, both encrusted with herbs, spices, etc. My best finishing result was a 475F oven for 20 minutes. I find my torch tends to char the crust too much, while the oven allows it to brown more and absorb fat, making it much tastier and have higher aesthetic appeal.