"DrybagSteak technology helps you create deep flavor and bold, buttery succulence of dry aged steak anywhere!"
How to Create the Ultimate Dry-aged Beef (continued)
4. During the first week, a bond will form between the beef and the Drybag. The color of the beef will darken to a rich mahogany. Beef should be aged between 7-21 days. During this time, expect the beef to lose about 10% in weight.
5. After the desired aging period is completed, remove the beef from the Drybag, trim off the outer hardened surface, and cut into steaks. Typical trim loss is between 8-10%.
You have created the ultimate dry aged steak!
