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Costco New Yorks

Beerme

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Damn Costco's meat is hard to beat! Salt and pepper and finished with a teaspoon of garlic butter:D
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BUSTI

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Can't beat Costco. I dry age mine an additional 28 days too. They're spectacular.
 

Beerme

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Yeah you can, Wash11 :)
I hopefully will try his one day:thumbsup
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Can't beat Costco. I dry age mine an additional 28 days too. They're spectacular.

I would like to try this one day! How do you do yours? I've read a couple of different ways, but the best New York I've ever had was aged (Steakhouse in Agua Caliente Casino) and ever since I have been wanting to do my own. The taste was something I had never experienced, earthy, but in a great way.
 

BUSTI

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I have been using the UMAI bags with great success but I'm going to purchase The Steakager. I only buy Prime beef too. I know there's better grass fed and Australian Wagyu but for the Costco price their prime is really good. I believe better beef in better beef out.
 

Beerme

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I have been using the UMAI bags with great success but I'm going to purchase The Steakager. I only buy Prime beef too. I know there's better grass fed and Australian Wagyu but for the Costco price their prime is really good. I believe better beef in better beef out.

Can you only do roasts, or can you do steaks also?
 

BUSTI

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It's only recommended for whole primal roasts. You have to trim the waxie outer layer away. If you do that for steaks you just lose to much meat.
 

Beerme

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It's only recommended for whole primal roasts. You have to trim the waxie outer layer away. If you do that for steaks you just lose to much meat.

Makes sense.....i'll just have to pony up for some whole roasts!
 

BUSTI

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Makes sense.....i'll just have to pony up for some whole roasts!

Totally worth it. Sometimes I'll buy a whole ribeye roast and cut it for a prime rib then 28 day the remainder you'll get 6 or so big cowboy steaks for the family get together. Gives me an excuse to have the family over twice in one month. Prime rib for Sunday dinner and then cowboy steaks for Saturday beer drinking later in the month. I've done as long as 40 days.
 

BUSTI

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Ive been using UMAI for a while. I think the key is start with a good cut of meat, good vacuum sealer and watch the meat. Meaning make sure it has ads quit air flow around it. Rotate it every couple or days(first couple being the most critical) make sure bag sticks to meat well. Then follow only UMAI instructions. Don't follow YouTube videos even though it's tempting to.

http://www.drybagsteak.com/shop-drybag-steak-in-house.php
 

TeamGreene

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Did some last night very tasty
 

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