The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › 3 1/2 Tomahawk Ribeye › 3 1/2 Tomahawk Ribeye
July 12, 2017 at 10:09 pm
#11181
Ron Pratt
Member
I agree I too would not want to mess it up! My point was only being 3.5 pounds then after 35 days UNLESS you don’t trim then between water loss and trimming that 3.5# will be down to about 2.6#. If that doesn’t bother you then so be it. In the case of dry aging size does matter! That is why starting out with a whole sub-primal of ribeye which will weigh between 16 and 19 pounds makes more sense. BUT it’s your meat and I wish you the best! Ron