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..
The 20% weigh loss due to the water released is right on target. BUT trimming 4 pounds off the remaining 10 pounds was excessive! You trimmed back to what I call “grocery store red” and threw away all the great aged beef that you were trying to achieve! That was the best part! What appears brown to you is the most delightful taste of dry aged beef. That turns super mellow and wonderful when grilled and the aged fat is SUPER tasty. I personally will just skim off the outer most hard skin on the meat- maybe at most 1/4″ deep. Even at that many dry aged beef fans trim off zero. In fact it has only been in the last few years as dry aged beef has become more common and popular that someone somewhere began to convince people they had to trim excessively. Sorry for my rant and sorry that you didn’t ask before whacking away what your effort had produced for you. Ron