Dry aging beef?

[jonumberone]

Made it to day 78.
I had to remove the ribs. They were just making it too hard to work when cleaning up the meat.
I would have liked to kept the bone in, but considering that I was going to have to french them, there wasn't a huge loss of edible meat.











Cooked Sous vide and finished over lump charcoal and Mesquite wood on my Kamado grill.
With my initial bites I could taste a cheesy funk, in a good way. That funk was also in the 60 day that I did.
That flavor seemed to subside the more I ate. I'm not sure if that flavor was just on the edge, or if the smokey flavor from the charcoal just took it over.
All in all, of my attempts, this was my favorite. Real deep beefy flavors, a hint of funk, and the texture and tenderness were on point.

Someone asked me to sum up the steak; I said it was like having a high end NYC steakhouse steak in my basement. Not bad for $3.77 a lb.

Considering trying 120 days next.