The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › My 60 Day Dry-Aged Ribeye Experience…in Pictures › My 60 Day Dry-Aged Ribeye Experience…in Pictures
BRAVO, Jeff! A meal well orchestrated from start to finish!
That chunk-o-cow had beautiful marbling throughout so it may have been prime that got pass the inspector. That’s why when I buy my meat at SAMs I go early in the week when ours has been restocked from a busy weekend and typically I can sort through 16 to 24 cryovac bags inspecting the ends for signs of marbling. Excessive outer fat will also be revealed by this close inspection.
What I have found since originally starting my “hot tubbing” thread 2+ years ago is I use a small several quart Thermos and the hot water from the tap stays hot the entire time so no need to replace the water nor have an exterior source of heat. In fact recently I removed my steaks and put the lid back on the Thermos that night. The next morning 14 hours later my Thermapen showed that water was still 86°.
Now you have wowed your new bride with a home run I bet she’ll be encouraging you to age more and larger pieces! Ron