The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What went wrong? Striploin FAR 2 hard, tough & dry › What went wrong? Striploin FAR 2 hard, tough & dry
Thanks for the reply and taking time to help a newbie out 🙂
In this case, Sous Vide is not actually the issue. I’ve been cooking Sous Vide for over 3 years now and am VERY experienced with the technique; times and temperatures. I have also done MANY dry-aged steaks Sous Vide before (purchased from high quality butchers), and they have come out spectacular. And in this case, the meat did come out perfectly – temperature-wise – i.e. a perfect rare (130F).
The issue in this case however, is that the meat I dry aged with the Umai drybag (striploin) seems to come out of the drybag (not the Sous Vide bag) almost like a semi-hard plasticine texture – i.e. really solid and without almost any give. I expected it to be firmer after the dry aging process (as the dry-aged meat I’ve bought in the past has been), but in this case it was REALLY firm – and carried this consistency and texture right through the Sous Vide cooking process.
The Sous Vide if anything, actually softened the meat somewhat (which was a good thing), but it was extremely UN-tender, firm and far too hard to eat. The dry-aged meat I’ve bought and cooked Sous Vide before has always been super tender, but this was quite the opposite.
So, as I mentioned, I think something has gone wrong with the dry-aging process, but I can’t put my finger on what that could be. I’m wondering if there are any variables that could have occurred that could lead to this sort of a result from using the bag??
Hope this clarifies things a bit more.