The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › VacMouseketeers POST HERE!!!! › Re:VacMouseketeers POST HERE!!!!
Oh, tosh! My dad closed his office completely when he turned 79, and that’s the honest truth. So you CAN retire in medicine!
Ron, I’m envious about your Top Sirloin.Today was a very full day, but you can bet that I’m going to get another one started ASAP. And I think I’ll get another ribeye, and compare the two at some point between 30 and 45 days. Because if it’s just as good at half the price… AND it has the picanha!
Also (I don’t remember if I pointed it out) I was looking at a ribeye subprimal and the “wavy” nature of it – your style of trimming after steaking makes much more sense than trying to trim the sub-primal.