I guess the old recipe threads got purged. This is my fourth whole slab. $105 for a 17lb Nebraska choice boneless ribeye. 47 days in the Umai bag. After trimming about 3 lbs off I cut into 14 steaks. Vac'd up in two's and delivered to some close friends tonight with my own seasoning, soy sauce, and EVO.

I wish I could get the meat that cheap here. As best I know, the D/FW are is fairly thin on butchers to start with and extremely thin on reasonably priced butcher shops. Anyone?

Would love to try this...

These threads kill me. So tempted to get some bags. DFWroadkill cosco has decent prices on meat.

looks delicious again

You got some lucky friends!! Well done once again.
Looks so good.

I don't think it will be as good as the bone-in, but it was less expensive and less waste. Those three or four bites right on the bone are worth it. I'm keeping the two think end pieces for myself. They got pretty dark. I would like to try going 60 days on one. Just thought it might be too much for some people on this one.

Gotta try this myself. Where'd you get the slab?

This one came from PFG in a restaurant order. You can get them at HEB, but they'll a little higher. Any meat shop can hook you up.

Can you explain the process a little? How was it kept for 47 days? Thanks.

those look awesome Rusty i kept waiting here last night with almost a case of beer iced down for you to show up with the steaks lol

I was on my way but got sideways