The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Weight loss experience to date › Re:Weight loss experience to date
Indeed, these ranges of “shrink” look about right. In processor testing we have found that you can anticipate “shrink” of about 12% at 14 days and 17% at 21 days. Both DrybagSteak aging and traditional open air aging experience the same rate of shrink at 14 and 21 days. The DrybagSteak seems to release moisture more efficiently at 28 days, most probably because it does not have the ever hardening “bark” blocking the release of moisture. Where the big difference in aging methods is noticeable is in trim. DrybagSteak will save you a lot of trim loss over traditional open air aging. Of course, a good sharp knife helps a whole lot, too!!