The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Wagu Dry Age (Fat Cap) › Wagu Dry Age (Fat Cap)
So I did a Japanese a5 wagyu roast in my dry age fridge and I noticed especially with wagyu the fat does NOT change like a normal black angus roast. Black Angus fat cap get dark yellow and old looking. The wagyu stayed fairly white and barely had a color change after 45 days. That’s my experience. and honestly the fat from the wagyu rendered down better and obviously tasted better. Just a tip, take the trimmed pellicle and put into a pan on low heat, render the fat off and put into a jar, put in fridge and save as a topper for burgers and steaks. Phenomenal!! If you have any mold before you render throw under broiler for a couple mins to kill bacteria. I save the pellicle after rendering for dog treats.