The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › The start of my first effort using the Drybags › The start of my first effort using the Drybags
Is the forum only showing water loss without the meat loss?
Oh Well maybe next time .
I did realize the incorrect weight after posting the pictures. The weight of the trimmings is the dried meat loss. The water loss is a completely different measurement.
The loss of water from the meat will show X-amount and once trimmed will show an additional meat weight loss.
What I really needed to do was weight the meat before the water loss, after the water loss.
Add the water loss and meat loss for X-total. I suspect the total weight loss will be a lot higher than 20-24% when combining, before, after and actually true weight of the meat to plate.
Wet weight of meat= 13.93lbs
Dried meat trimmings= 3.040lbs
Total weight of dried meat loss vs.wet meat = 21%
Add the water weight loss % = ?
Total amount weight loss start to finish = ?
Has anyone posted the complete data?