The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What are my options after aging and trimming the ribeye primal? › What are my options after aging and trimming the ribeye primal?
My suggestion is go for the 42 or 45! A ribeye sub primal is thick and 30 days isn’t enough. Yes, dry aged meat cooks much faster…but please take this suggestion regardless of how you are cooking/grilling your steaks…cook to temperature and NEVER to time! And yes…over cooking steals ruins them!
Freezing your dry aged steaks are best saved in Food Saver vacuumed bags!