The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Can’t get a seal. › Can’t get a seal.
AnujWish I’d seen you’re reply a little sooner. I just had another go at it and seem to have had more luck this time. I tried mucking about with the existing bag but because the piece of meat was so huge there wasn’t a whole lot of left over plastic left over.
So my understanding for more fat is
1) Better yield. Fat weights about 1/2 as much as muscle so if thats going to get thrown away better that you’re paying less per pound.
2) Slows the rate at which moisture is lost thereby allowing you to cry age for a little longer. There’s a technique where you actually coat the primal in rendered fat so that it can age longer. Less moisture lost + longer aging time = more tender, higher yield.
If it fails this time round, i’m going to cut it in 2. The thing is it ain’t that long, its just really wide. I’m trying to learn more about how the bonding actually works, wonder if there’s a way i can fabricate the sacroplasm you get from a typical cryovacced bag.
Anyway cheers for the reply.