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Vindii wrote:
So if my understanding is correct then you would think its better to age separate steaks instead of the whole subprimal? That would give you more surface area to age as both faces of the steak would age?
As I said lighter trimming works for me and others have chimed in as well, but others want to trim to red – which is fine – it’s your meat, your decision. Yes the inter red is still aged, but depending on the meat aged it stands to reason the innermost probably has lost little moisture. For instance a New York strip is narrow and the center will be more aged than say the center of a large rib eye.
As for cutting the meat first – no I would not do that – my reference is to the outer edge or what I can the rind. Personally I feel it mellows, accepts any rubs applied even if just simple Kosher salt and even changes its texture during a high sear due to being more dense. I compare that small amount of rind to a tasty beef jerky when cooked with the whole steak itself