The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Choice or prime that is the question › Re:Choice or prime that is the question
I have aged both prime and choice Black Angus ribeyes. I have both aging right now. A prime ribeye that went into the dry bag on 9/16/10 and another prime on 2/2/11. I also have two choice rib eye that went into the dry bag on 10/29/10 and 1/10/11. All the meat was wet aged from three to eight weeks before they were put into the dry bag.
The longer the aging the greater the water loss.
Taste seems to be dependent on the cow and then the grade.
The longer the beef is aged the better it is.
Sear and cook over very high heat till rare or medium rare. The longer the meat is aged the faster it cooks.
I prefer prime over choice on short term aging (under 60 days). Long term aging brings the two closer together. I prefer 90 plus aging except for prime filet tenderlion where 30 plus gives a very nice untrimmed steak.