The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › 60 Day Aging…A Couple Of Questions??… › Re:60 Day Aging…A Couple Of Questions??…
Personally I find 45 days to be ideal for our tastes for a rib eye, though I have gone 60 days once. There really was little difference in the weight loss by comparison 20.8% and 21.1% and no significant difference in trimming loss either. I have a friend who went 100 days for bragging rights and he said that was the first time in aging meat that he felt it was too long and in fact dried out the meat.
As for not being able to PM that was Thea’s decision and if someone wants to post their email they are welcome to do so – just make it more difficult so that the “bots” that scan this forum don’t recognize it as a email address so you don’t get spammed. You can also do as I do from time to time I post my email addy for someone to contact me and once done I go back and edit it out.