The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › A few general questions › Re:A few general questions
Scott MarkRRP wrote:
Rather than to recopy in answer to your size questions just click on this page:
http://www.drybagsteak.com/shop-drybag-steak-in-house.php
and then click on Details under each size bag. There you will see the suggested cuts suitable for each size Drybag.
Not sure why you might think “everyone” trims all of the exterior first and then slice into individual steaks. I know I much prefer to cut steaks first and then trim them individually. That way I have more control on the uniformity of fat left on.
Ron
Ron, I think that Badwolf was asking why people remove the drybag before cutting into steaks. Sort of taking your method of trimming after steaking one step further and not even removing the drybag before steaking.
But, I’m wrong plenty. It’s just the way I understood the original question.