The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › The first of many to follow › The first of many to follow
Finally I could wait no longer, Sunday was 37 days it is time to cut some steaks
It doesnt look like the bag is stuck to the meat, but when you open it, you really have
to peel the bag off. The meat gets a real waxy feel and is very firm.
I cut the whole loin into nice 1.5″ steaks, then trimed each one and vacumed sealed them
I cooked 2 steaks for Sunday dinner and all I can say is WOW, WOW, WOW, the flavor of the meat is
incredible, it is really worth the extra time and effort to dry age. I was worried my wife would not like the steaks
any werid smells or tastes and she wont eat it. She was blown away by the taste, she loved it.
I figured I would really enjoy dry aged beef so about a week ago I started another one, but this time
I am trying the Boneless Rib, I think I am addicted