The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › is there such a thing as aging too long? › is there such a thing as aging too long?
Ben, the length of time to age meat is a matter of personal taste and not what others state on the Internet at various sites…after all those are just opinions as well! Personally I like 60 days for cuts such as sirloin and rib eye for the earthy taste the meat takes on. Otherwise some feel 21 or 28 or 35 etc suits them. I do believe though that the strip loin you mentioned peaks at 45 for my tastes, but again it’s just my opinion! Ron
PS I know a guy who went 100 days just for bragging rights and he swore that it tasted great, but he’s never gone that long again.