The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What went wrong? Striploin FAR 2 hard, tough & dry › What went wrong? Striploin FAR 2 hard, tough & dry
Also, did you happen to eat the vein steak end of the strip, first? I remember I had a 49 day cut of that section and the texture was basically jerky. Had another 49 day cut from a different section and it was significantly more tender. That being said, most of my friends agreed, after a ladder tasting, that 35 was the best blend of age and tenderness.