The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › meat aging locker is half full!! › meat aging locker is half full!!
ok so my dad leaves tomorrow for two months and he wants to try some aged beef before he goes. this puts me at 30 days so im going to pull it out and cook some. ill let the rest of it go 45 and 60 days.
one question i had was . can you eat an end piece of the ribeye without cutting off the bark. basically just cut of the end 1 1/4″ think and throw it on the grill or will it be to intense flavor? im all for the beef jerky flavoring that people have stated the rind has… let me know.