The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Fat Cap Tied On › Re:Fat Cap Tied On
February 25, 2012 at 4:06 am #5693
If the cap is removed leave it off. The whole idea is to get moisture out of the beef. Also if you have two pieces of product in the bag you now are aging bacteria in the center between the pieces which may not become part of your trim loss. I agree that if there is no cap you will lose more during the trim but you might find that you have aged more effectively in a shorter time.
Also when people talk about fat caps on the BBQ… never mind, this could go on for awhile…