WetAge-DryAge – works for me

[Ray]

Two weeks dryageing complete. Slight trimming and cut into 1 inch steaks. Slight beefy odor and red-brown color. Coarse sea salt and montreal steak spice on one side then vac and freeze. Mrs. Gormet and I tested two steaks tonight. Half hour in water bath then onto the hot charcoal grill for a quick sear on both sides to rare. Very tender and tasty yet firm enough to be steak. No runny fluid or blood yet juicy. Note : I didn’t further vac age after dry age. Great is good enough.