35 Day Dry Aged Fillet Mignon

[@etaysahar4040]

was this an untrimmed whole filet? Did you take off the chain or anything at all when you put it in the dry age bag? Great video! thanks.

[@bobbygfl]

It came from BJ’s so I’d say it’s partially trimmed. I do not recall trimming it further. It loses a lot of mass so I didn’t want to risk trimming it too much. And thank you!!

[@zoranstanojkovski3523]

Makes no sense to freeze such an incredible product but it's your project. i know they freeze well i work with them a lot but you can't get sick from it. Only way you can get sick if you don't handle them well ore any other food but in your case you are doing great. Just Saying

[@bobbygfl]

Thanks for the comment. There’s no way we could eat all this without freezing it. And honestly I don’t notice any difference we generally eat a few steaks on the day I cut it up and then of course we eat the frozen ones and to me they taste the same. Thanks for the comment!!

[@EscapeReels]

Freezing a dry aged steak is no problem. But! Saying that freezing kills bacteria is just plain wrong. Parasites yes, but not bacteria. If you are worried about food safety you should probably just cook it well done and skip the dry age ;) Great looking result!

[@bobbygfl]

Thomas Sand now that I read what you wrote I totally agree. Parasites not bacteria. Thanks for the call out. Also I’ve cooked them up rare every time with zero issues. I really think bacteria is not a concern if done properly.

[@bradleybrowning5324]

@@bobbygfl The body can fight off bacteria in smaller amounts so as long as it doesn't smell bad you should be good to go from my experience. I am curious about the origin weight. I just threw my first tenderloin in the fridge to start aging and would like to know what to expect as my yield. Mine is almost 8 lbs but I trimmed the tail off to start so I wouldn't waste it so its probably more like 7 lbs.

[@bobbygfl]

@@bradleybrowning5324 it’s less of a weight loss than it is volume or size loss. The meat becomes denser so you don’t lose as much weight as you’d think. Anyway, about 10-15 percent on a fillet. 20% on a ribeye or fattier type meat. Fillet is pretty dense to begin with. Good luck! Fun process.

[@mariocomparan5473]

freeze after dry aging? no good

[@bobbygfl]

Mario Comparan You’re totally wrong. Freezing not only guarantee is killing any missed bacteria, it stabilizes the meat just as if it were fresh. I’ve eaten one year frozen dry aged in freshly cooked dry age and you cannot tell the difference.

[@mariocomparan5473]

@@bobbygfl frozen never good, always fresh