I learned a lot on the internet about dry aging and steak and such. My journey led me here. I have a prime and choice NY strip and a Prime ribeye all sealed up with umai dry bags as of yesterday.
I know for a fact all the meat will be harvested from the fridge a minimum of 28 days later.
My question is, what are the advantages if there are any to aging longer than 28 days strip or ribeye? I see conflicting things, some say after 30 days the meat doesn’t get any more tender or something. But I’ve seen people go 45 days and the max I’ve seen is 60 days? What’s the best amount of time? also what are the disadvantages of aging the beef longer?
Please and thanks for the replies, I’m just trying to learn as much as I can.
Welcome aboard! As a mod here I have bit my tongue hoping others might jump in with their opinions, but after a day with no replies I feel justified! I always have kept track of the % of weight loss associated with my aging efforts using UMAi Dry™ bags. Other than a couple oddball results which I attribute more to the meat itself my results are quite on target. I also then keep track of our assessment of the taste of each. Call it personal, but my best results are New York Strip loins at 35 days meaning a 21% weight loss, Rib Eyes at 45 days meaning also a 21% weight loss. Yes I have gone 60 days on the thicker Rib Eyes with only a minimal added weight loss so therefore 45 is my preference. I think it all boils down to what YOU like – not what some unknown writer on the Internet says “is the best”! I mean after all you paid for the meat – not them! Ron
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