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Dr. Frederick HowardRon,
Just a quick post and question. I just reviewed a YouTube video from GrillingNetwork.com regarding a 60-day aged Strip Loin done with Umai Dry Age Bag. The first thing that caught my attention was that it was a aged 60-days. You have recommended 30-35 days in one of your post below, but that you also suggested that we should experiment according to our own taste. The steaks at 60-days looked very good. Now I have a half of a sirloin and a whole ribeye just chilling away. I did open the smaller half at 29 days ’cause I just couldn’t wait and I was satisfied with the taste and texture grilling with Mesquite lump charcoal. So I decided that I was going for 45-days on both. Now you said that we could do 60 on the sirloin, but 45 days was about right on the ribeye. After seeing what the 60 days did for the strip loin, I am inclined to go 60 on both pieces. Any thoughts? I actually can wait because I have enough to chew on until then – it was everything as advertised.
Doc