The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Question about aging times and the effects? › Question about aging times and the effects?
Welcome aboard! As a mod here I have bit my tongue hoping others might jump in with their opinions, but after a day with no replies I feel justified! I always have kept track of the % of weight loss associated with my aging efforts using UMAi Dry™ bags. Other than a couple oddball results which I attribute more to the meat itself my results are quite on target. I also then keep track of our assessment of the taste of each. Call it personal, but my best results are New York Strip loins at 35 days meaning a 21% weight loss, Rib Eyes at 45 days meaning also a 21% weight loss. Yes I have gone 60 days on the thicker Rib Eyes with only a minimal added weight loss so therefore 45 is my preference. I think it all boils down to what YOU like – not what some unknown writer on the Internet says “is the best”! I mean after all you paid for the meat – not them! Ron