The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Two questions. How long is to long? And trimming. › Two questions. How long is to long? And trimming.
Welcome aboard, Russell. You have raised some good questions. Dry aged beef has a taste different than what I refer to as “grocery store red”. Have you enjoyed the earthy, almost nutty taste of dry aged beef before? I hope so. Assuming you have then with a thick sub-primal such as a boneless ribeye it can easily benefit from a longer period of aging time. Your 35 days sounds good, but don’t be afraid of 45 days if that works out for your meal planning.
As for trimming first or steaking out first here is my personal opinion based on experience – OK? A boneless ribeye will have “peaks” and valleys where the bones have been. When trimmed horizontally first then you will waste some tasty aged meat cutting off those “peaks” to get down to the valleys. That make sense? Instead I much prefer steaking out my aged sub-primals and then trimming each resulting steak individually.
And lastly – though steaking them out individually may sound like it takes longer then so be it! After all you have spent this much time and effort aging this chunk-o-cow so why rush the last stage? Ron