The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First test run. › Re:First test run.
Chad – yours were no silly questions, but I really will challenge to you aging your meat longer than 14 days! My best NY strip to date has been 35 days and my best rib eye 45 days. I also challenge you and others to not trim your aged meat back to what you recognize as “red meat display case steaks”! At least try some after cooking one steak and see if you like it! You go to all the effort to dry age it and then throw the best part away just makes no sense to me!
Do you like GOOD beef jerky? Well the cooked aged portion when enjoyed cold is far superior to jerky! Trust me! Here’s the “rind end cap” that some people gasp when they see it and just throw it away! I don’t – I cherish it as a reward for my efforts!