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
cooked as in the picture, didnt feel juicy, pretty dry…and tasteless. I don’t know if its this meat or if its the drying that caused that, it didn’t intensify meat taste, it made it pretty tasteless. Actually never had such a tasteless striploin.
I’m now in the process of a new Australian stiploin m3-4 marbling (Thomas Foods Angus Pure Signature Grain Fed). The meat is much thicker. I am able to buy a single steak as well of the same meat, so I will be able to compare. I hope the umai version will have some fine taste this time comparatively…. aiming for 35 days this time.