The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Attempt. › First Attempt.
Welcome aboard, Tiny1. Personally I think the boneless rib eye was the best choice for your first attempt. While a bone it is certainly doable the presence of the bone creates more concern in protecting the bag during sealing and storing – BUT it can be done. I personally am a big fan of 45 days for a ribeye since it is a dense, thicker sub-primal. The only concern I might have is about the bosses’ beer frig! Is he sure it is fully operational and circulates the air and removes moisture? A dormitory size or even a small under the counter frig cools things, but are not at all suitable for this dry aging. Good luck and keep us posted…and we love pictures! Ron