The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Use of a Check Valve for sealing › Re:Use of a Check Valve for sealing
IMO it involves both – tenderness and concentration of the “beefiness” taste. Here’s a few of my own stats to help you.
New York strip primal lost 18% weight (water) in 21 days
New York strip primal lost 21% weight (water) in 35 days
Rib eye primal lost 19% weight (water) in 28 days
Rib eye primal lost 21% weight (water) in 45 days
IMO the Drybag product allows more concentration than what some call going commando of not using a bag and letting the outside dry, harden and whatever.
I guess that’s part of the reason I want to try 60days with my next rib eye.