The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it? › Re:Brisket / short loin bag size, anybody using it?
4″ of excess material, and a tight squeeze, matches my experience perfectly.
Best regards on that! I’ve got a shelf free and I think I’m going to cut one or two sirloins in half to fill it.
So far I’ve found (and nobody has contradicted me) that after 30 days, cooked sous vide, Sirloin and and ribeye are more similar than different, and sirloin has much less fat to discard. And it costs less.
But I’ve got many many subprimal bags and only a couple short loin / brisket bags, so I’ll have to cut to fit, probably.