The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › As a group, can we move beyond the money? › Re:As a group, can we move beyond the money?
Scott Markevil4blue wrote:
Which is why I am a big proponent of Dry Aging at home.
I don’t even really understand why you have an issue with discussion the cost of this hobby…really, I don’t understand the whole pint of this discussion? The only reason I’m replying to this post is that you felt the need to discourage me from analyzing the costs of my last primal. Cost is one of the factors I looked at before getting into this, so why would I be wrong for me to look at these cost in the process…plus there are others out there on the fence about doing dry aging, so the more info available the better.
You are correct – I want us ALL to not over-analyze the cost of dry-aging. I want us to focus on recipes for awesome presentations of aged beef.
I remain steadfast that we don’t do a good job of analyzing the actual costs of dry-aging. We consider the weight of the final (possibly trimmed) roast. We ignore the costs of the fridge, the electricity to run the fridge, the real estate to house the fridge ….
I’ve decided that aged beef is how I want to go. Y’all can pretend to count your pennies any way you want.