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Had some people over so could cook more of my bought dry aged NY strips at the same time. Had a taste test with 28 day, 35 day, 42 day, and 49 day. This time around, the 49 wasn’t nearly as tough or salami like as the first one. So I’m guessing the first cut came closer to the end or thin part of the strip?
Anyways the group opinion was 35 days had the right balance of tenderness and aging taste. Some people (who admitted like stronger tastes in cheese etc) liked the 42 and 49 day more. But it was noticeably less tender in the 42 and 49 day steaks.
Not sure if that helps since everybody has their own tastes but I think our final verdict was if you want a more distinct dry age flavor you probably want to go past 35 days..but there’s a trade off in tenderness.