The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › One side is black, the other still reddish.. › One side is black, the other still reddish..
Hey Ron. Today is day 42 and I broke the loin down. Learned a lot. The color difference seems easy: the fat cap didn’t turn black, but the meat side did. I guess that’s what to expect, right? First, there was 20% shrinkage, 12.5 lbs turned into 10 lbs. Next, I was surprised by how much waste there is when breaking it down into steaks. Between the fat cap and cutting away the “bark”–the hard desiccated meat on the outside of the loin–I lost 4 of the remaining 10 pounds. Does this sound right to you? Thanks in advance for your reply.