The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Is the dry bag layer at the end of aging edible? › Is the dry bag layer at the end of aging edible?
Oh wow, yes I was way off. I assumed that the bag bonded to the meat in such a way as to become part of the rind/bark. This excites me even more as it would appear there would be little to no waste if one was to be fine with leave all/most of the bark intact.
Thanks for the quick reply also, this was exactly the information I required.
I’ll be doing mainly subprimals of ribeye and ny strip, aging from 30-60 days, maybe eventually longer just to try/brag about, depending on how my obsession with this evolves over the coming weeks/months/years. I’ll probably do a mix of aging commando and umai bagging depending on how things evolve.
I never realized my name could imply Chicago until just now hehe. I’m actually from a Canadian city across the river from Detroit called Windsor.