The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › How long is it safe to age a rib subprimal?
July 15, 2019 at 1:20 am #3537
I am a security contractor in Saudi Arabia, and am fairly new to aging with Umai Dry. You can blame YouTuber Guga Foods for giving me the bug.
My first try turned out fantastic. I have a friend who is the executive chef of a high end restaurant in Riyadh, who let me buy a wagyu/angus cross subprimal. It was produced by Rangers Valley in Australia, and was their Wx5 brand Wagyu cross. I had originally planned to age it 42 days, but had to pull it after 3 weeks as a couple of friends were leaving unexpectedly and I wanted to do something special for their going away party. The steaks turned out fantastic, and no one minded me leaving the pellicle on:
My food sealer had failed me, so I wound up just filling the sink about 3/4 full of water, and used the pressure of the water to displace the air, making sure not to allow water to enter the bag. Worked OK. The result, even with only 3 weeks, was outstanding.
This time, I have about 16 pounds of Brazilian beef subprimal that cost about 1/20th of the Wagyu/Angus cross. Using the same method, I bagged this one about a week ago. Now, I am going home on leave in the Philippines in 2 weeks, and I was thinking about leaving it in the fridge while I was away for a month. Total time would be 7 weeks, or about 49 days, give or take. Am I taking a risk on leaving it that long? I got a very good adhesion to the bag, and it’s darkening nicely with no spots. I am worried most about the lack of air exchange as I would not be there to open and shut the door a few times a day as I do now.
The new subprimal after a week. The binder clips are to make sure that the bag is tight to the meat:
Again, thank you for this product. I am very appreciative of how much it improved the taste of an already fantastic cut of meat. I am hoping that the lesser cut can also benefit.July 15, 2019 at 9:54 pm #12498Ron PrattMember
Sorry for for not replying until now but our power has been out for nearly 3 days!
Thank you for your report! Sounded like you had a WINNER! As for your concern about 49 days that is not too long at all – as long as your refrigerator is properly working!
RonJuly 15, 2019 at 10:08 pm #12499
Thank you for the reply and subsequent peace of mind.September 7, 2019 at 12:58 am #12543
Well, it has gone 63 days, as I wound up having to go right back to work when I got back. 63 days, now setting sliced on a rack with a bit of salt and garlic, in preparation for grilling tomorrow. A LOT of loss, but the meat doesn’t appear to be dried out. I ate the heel already, with the pellicle, and it is very flavorful. Not exactly tender, but I expect better results on the grill tomorrow afternoon after it has rendered properly:
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