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
Tony, I don’t think there has been any standard posted here, but my way of thinking is the water weight loss is a better uniform measurement for all here. Reason is the amount of trimming is a personal thing. Some people will age their meat for 30, 45, 60 days or longer and yet take their knife and trim away all that tasty part to get back to what I call grocery store red!!! OTOH as I have challenged folks from the beginning just try one steak without trimming more than the outer, most hard waxy like layer. You might be surprised to find how tasty and rich that brown layer of truly aged beef tastes after grilling it! It may be an acquired taste, but if you love it like I do then you’ll understand why I personally shake my head at grocery store red. Ron