The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Experiment #4: semi-boneless leg of lamb › Re:Experiment #4: semi-boneless leg of lamb
I don’t think I’ve ever intentionally gone for an age past 30 days. Everyone is different, but the meat-industry articles I’ve read on dry-aging say that 30 days is the “sweet spot” for dry-aging beef. So, to answer your question, I’ve never dry-aged 40+ days. Others here have done so.
Yeah – the funny thing is that I bought the “sub-primal” sized bag in bulk when I thought I’d be aging mostly ribeye. Then I compared a dry-aged sirloin to a dry-aged ribeye and there wasn’t much difference between the two. Except that ribeye fits in a subprimal bag, and has LOTS of fat waste, and sirloin fits into a short loin / brisket bag, and has surface waste, but not fat waste.
I did a strip loin — it also had a fair amount of fat waste (and fit in a sub-primal bag) but the recipe was so tricked out that I don’t really know what dry-aged strip loin is like.
And I’ve only got the three shelves in the fridge, so I’m going to have to be patient until I have some more space.