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?
No reason to assume a health risk for 100 any more than 28 days. BTW my experience is you’ll probably have 20 to 22% weight shrinkage with your 40 day period. Of course all that loss was the release of tasteless water in the meat thus concentrating the beef taste and the tenderization achieved from the aging process. Remember when you first cut open the Drybag this weekend there will be an earthy smell so take a whiff so you can remember for future aging endeavors.