Ribeye 30 vs 60

[Ron Pratt]

Kevin, I know guys who have done similar tests as some call it, but I for one lack the expert memory to recall if the 60 day dry aged steak I had last night compared to the one I had 30 days ago etc – since there are just too many variables!

BUT I’m going to give you my personal opinion anyway- Ok?

First – a 17 pound ribeye sub-primal is a large chunk-o-cow and 30 days isn’t enough to produce any WOWSER results from dry aging. 45 is better and 60 is fine, but 60 and longer may be an acquired taste for most folks. OK?

Second – if you do decide to do what you ask about then NO don’t whack it in half and cover with a new bag!!! The UMAi Dry bag needs to adhere to the initial moist meat and then breathe. Placing a second bag over the first bag will create air barrier issues and most likely could encourage mold growth.

Third – if you do trust my judgement about the 30 days being too short – then let it age for 45 days. If the “day after” you grilled those 45 day steaks and you LOVED THEM – then cut up the remainder of the meat into steaks, place them this time into FOOD SAVER bags, vacuum and freeze them to enjoy at some later date!

Fourth – it’s your meat so do what you want, but PLEASE go back and read my three previous points!

Ron