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
I’ve had several steaks already from different parts. Best part were definitely where the meat was thickest…actually the texture is quite similar to raw tuna fish I found but slightly drier. Definitely too dry to be really enjoyable.
@RRP a question for you. I just saw on another post where you state average weight loss by days:
For the striploin I did, original weight was 6.1kg and after 48 days it was 4.2kg, so that’s a 31%+ weight loss which seems really high compared to your numbers above, although a Ribeye might have more fat which doesn’t lose water. What do you think? Any other explanation?