The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Trimming Practices › Re:Trimming Practices
So, I gather that that means that you don’t try to clean the knife while you are carving up the primal.
Last nights steak went very well. They were both about 6.5-7 ounces which I initially thought was small but found out that they were quite filling with only a spinach salad as a side. We did also have a fine bottle of Reserve Merlot.
Tenderness was surprising to me and it was as tender as a fine Filet Mignon. The flavor initially was a little stronger than I had expected but very good. Not sure how much of that is aging and how much is the Angus beef. Our previous steaks were not typically Angus and I have noticed a more beefy flavor in the Angus beef.
We both agreed that our next DryBag will be on a Rib Eye as that has always been our favorite cut.
Thanks to those that helped me through my initial plunge into DryBagging.