The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Rib Eye Roast › First Rib Eye Roast
Ron PrattSorry JB I wasn’t being as critical as I came across. My point was if you dry age your beef then it loses the tasteless water within the cells which starts on the exterior, but if you then trim that away back to what I call “grocery store red” then why bother? You threw away the good stuff! Personally I only trim off the outermost HARD “leather-like” bark. Not everyone will like this but I offer you and yours this challenge – next time don’t get so whack-happy and try your steaks after they have been cooked however you like them. If the outer aged meat doesn’t appeal to you you can always give it to Fideo or the trash can then, but why before you even tried it? Ron