Re:Bag came loose – Mold?

[Ron Pratt]

Vindii wrote:

quote :

But you would have more rind if you aged cut up steaks would you not?

I really just wanted to compare the taste of this 32 day steak to say a 21 day and see if I could taste a difference. Im just getting started at this so I dont know the differences yet.

Trying to age individual steaks would be a disaster IMHO as you you need to trim the “faces” and therefore have considerably more waste. When I refer to the rind I’m talking about the exterior edges – same as a loaf of bread that has a crust all over. I trim the two ends and only lightly trim the outer “crust” or “rind as I call it.

You are correct in trying different aging periods and you should do what suits your tastes. Personally I have aged 21, 28, 35, 45 and 60. I prefer 28 for NY strips and 45 for rib eyes – but again to each his own.

Ron