Re:success…so far

[Ron Pratt]

Welcome aboard, Josh!

Thank you for your long introduction letter – I feel like I know you already!

First off aging individual steaks like you have tried is not really recommended as there is too much face surface to wick moisture in the aging process and that then means more trimming loss. I’m not saying you can’t do it – because you proved it can be done! Instead most dry age sub-primals of meat which in your case would weigh in about 6 to 8 kg.

The outer, hardened aged crust is an acquired taste and not everyone enjoys it. Personally I like it cold the next day after it was cooked along with the rest of the steak…but then that’s me!

As for seasoning before going in the Drybag – that is not recommended for several reasons.

And lastly about the roo and other wild game you have down under I have not a clue, but this forum has many foreign members and perhaps someone will chime in with an answer!