The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What to do with “chateaubriand”? › Re:What to do with “chateaubriand”?
Ron PrattWelcome to the forum, RW!
Probably the reason you haven’t received any replies is that just like me I haven’t tried to age such an already tender and PERFECT tiny piece of beef! I’m not sure aging it will make it any more tender let alone would I want to just waste any of it by having to cut away any of the “rind” that becomes the outer aged surface. OTOH since you have already sealed it in a Drybag I’d go out on a limb here and suggest not to go longer than say 14 days at most and then NOT trim it. Whatever you decide I hope you reply back as you are a pioneer!
Ron