The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Want to get started › Want to get started
Ron PrattWelcome to our forum, Morrey! As you experienced yourself $25 a pound for commercially dry aged beef is why most people would rather age it themselves for far cheaper. That way enjoying great aged steaks at home can be an affordable and therefore frequent occurence! As for the aging methods you mentioned reading about you could actually take many days and read thousands of pages on aging or you could do like we have learned…just trust the DrybagSteak product to work its magic. Yes it keeps out the other smells etc commonly found in the kitchen refrig. As for vension yes it too can be aged, but typically it is very lean and you may decide you lose more to triming than you get from the effort. OTOH its your deer and your time so why not try it yourself and report back to the forum. Ron