The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Good cut for smaller (roast) bags? › Re:Good cut for smaller (roast) bags?
Ron PrattLOL – I thought maybe with the intense heat there in TX that those cows were dry aged on the hoof! Seriously though, I’m not sure which post of mine you are referencing but the reason I leave most of the dry brown aged part on is because I “hot tub” my steaks for an hour sealed in a plastic bag submerged in hot water of no less than 100° getting the internal meat temp up to 100° or close before searing them at 650° to 750° for only 2 to 3 minutes AT MOST in total. This method really transforms the dark aged skin to a tasty delight for some of us!