The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Using the bag for the first 7 days › Using the bag for the first 7 days
If what you are asking was still in a Drybag my answer is I personally would not do it – BUT since you are already going commando you have already introduced that meat to the bacterial elements that may be in your refrig. I know of people who have done exactly what you are proposing…just keep in mind the new exposed raw end could become contaminated during the ongoing aging tests you wish to try. BTW a 20 pound rib eye probably won’t have undergone that much aging in the 21 days, as that’s a pretty big chunk-o-cow, unless that was a bone in rib eye. If it is in fact a bone in then do you have the equipment to saw through the bones to whack off a piece like you plan? Ron