The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Striploin age, on the right track? › First Striploin age, on the right track?
Thanks for replying Ron. You got me I am an over thinker. Although I picked up this meat on a deal I just don’t want to ruin it and it seems that I am on the right path. I wanted to make sure because I am going to order more bags and throw more meat in the fridge to increase the amount of delicious beef I can have each month. Im trying to lose weight and I think that if I can start eating regular meals and eating less carbs and sugar (yeah all the good stuff) that I can make up for taste by aging all my meat.
Any other tips or tricks would be appreciated. I have read 90 percent of the forum posts related to dry aging beef (and some of the salami, but that interests me less at the moment bresaola and copppa interest me though) and have watched all of the YouTube videos by Umai and several others who tout your system so I feel that I am prepared, but having a second set of eyes always helps!
P.S. What is your favorite meal to make for someone who might like their meal past how it should be cooked with the steak (for the wifey).