The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › enjoying my aged beef – a renewable resource! › Re:enjoying my aged beef – a renewable resource!
Just as an epilogue here was that aged cooked prime rib after I merely cut it in half “bookwise”. The internal temp was already 109° when it went on my egg thanks to a 75 minute hot tub. While this is no fancy plating like toasty delights us with at least it shows the uniformity of doneness throughout with no dark, blueish red nor bloody center in spite of it being medium rare.