The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Refrigeration…Been thinking › Re:Refrigeration…Been thinking
B) Good question and I think you nailed down the reason I will pass on the individual steak, other than a 2″ thick Wagyu ribeye steak. 🙂
I am one of those that prefers not to eat the thickened darkened edges, and there is too much loss in trimming them down to red meats again. For me, a 7 to 10 day ageing is maximum. Now the full loin.. yes, I can fully understand this aging term.
How much % loss in moisture.. I have no idea, but a guess would be about 5%.
I may have to weigh and play with one.