The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › First time need advise › First time need advise
After 30 days in the frig I pulled the strip out and cut into steaks. I did rebag the strip at the beginning and the second bag had some attachment to the meat. I didnt think to take pictures while cutting but I can say the strip did have a nice bark on it. Cutting thru it I did notice a smooth knife slice on most of the meat. I thought there was some drag on the knife in the thicker part of the meat.
There was a noticeable texture difference on the aged meat ( I only aged half the strip and cut and froze the other to compare).
The aged beef has a tenderlion texture when cooked.
Taste wise there wasnt a great difference between the two. The next strip I try will be for 45 days.