The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Presenting my 62 day rib eye › Presenting my 62 day rib eye
May 11, 2015 at 11:05 pm
#9205
Member
quote onojoe” post=6784:
Looks good! Must have been pretty hard to wait that long. Did you cut the bark off? I have always wondered about leaving it on and cooking it
That is an acquired taste. In reality the bark turns mellow, but stays chewy after the high heat cook, while the fat turns deliciously buttery. My wife doesn’t care for it, so typically I trim hers – though other times I leave even hers on and she trims it off and then I enjoy it as a snack the next day! Now as for those huge 2″ LIPs as they are called on the end I do trim that excess fat. My advice is try it yourself some time! Ron