Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Badhabit on December 04, 2019, 08:52:26 PM
-
As the title says, where near Yakima has the best dry aged prime rib. Looking for s 10 pounder.
-
This stuff is the best you can find but break out the credit card
https://www.snakeriverfarms.com/dry-aged-beef.html
-
https://valenciabeef.com/
began raising beef cattle in the Yakima Valley in 1972
-
Thanks guys, the cuts look over the top, but the ptices are too.
-
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.
-
Costco usually carries great prime rib around the holidays.
-
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.
-
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.
-
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.
-
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.
Sent from my iPhone using Tapatalk
-
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!!
-
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.
Sent from my iPhone using Tapatalk
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.