The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated › Ribeye 18 days In. Any comments on the ongoing process?? Comments Appreciated
About your pictures – you need to select the PhotoBucket one that starts with IMG.
As for the trimmings – that is a matter of personal choice. Personally I trim very VERY little – just enough to get the outer most hard leather like layer off. I even know guys who don’t trim at all. The sad thing to me is for people to go to all the effort to dry age and then whack down so deep getting back to “grocery store red” as I call it. I mean if you are trimming that deep you are defeating the benefit of dry aged beef in the first place. Once flames start to tickle that aged beef it becomes mellow and quite tasty.
As for saving your trimmings for Fido I know people do – it depends on your dog’s ability to process it – though neither of my Westies could and I had to clean up the mess after it came back up!
Ron