The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry aging Wagyu strip loins and top sirloin › Re:Dry aging Wagyu strip loins and top sirloin
I have cooked a lot Wagyu from Snake River Farms, Kobe of America and some smaller ranchers out here in the west. Cooking it beyond rare does not help the flavor.
Did over a ton of brisket, start at pit temps in the 190 degrees for the first 3 hours then raise the pit to 225 degrees. Start checking for finish at about 180 to185 degrees internal.
New to forum looking forward to trying this out.