UMAi Bags (Dry Aging)

[Bigshooter]

Day 35

[Bigshooter]

Did all steaks.

[Bigshooter]

All trimmed.

[Bigshooter]

I'll be cooking 1 tomorrow.   Had a bunch of grouse that needed cooked so that was dinner tonight.

[Bigshooter]

I cooked a steak up last night and I was impressed.  I think the biggest thing I noticed was how tender it was.  I don't think I have ever ate a steak that tender before.  The flavor was really good.  I would call it more beefy tasting than normal.  I will be starting another one really soon.

[Carl]

Thanks for the update. 

[Bigshooter]

So I saved all the dry aged fat and ground it up with top round roast.  It is some of the best burger I have ever had.

Also started another ribeye the other day.  If you have thought about dry aging and haven't done it, do it asap you are missing out.

[MacAttack]

Wow! Looks awesome!

[Magnum_Willys]

So meat in the bag then stick in fridge at ?  36 ?

[Bigshooter]

So meat in the bag then stick in fridge at ?  36 ?

 

[MtnMuley]

I forgot and left a couple bags in for 51 days. Too long. I think 25-30 days is perfect.

[Bigshooter]

I forgot and left a couple bags in for 51 days. Too long. I think 25-30 days is perfect.

I've read a lot about people saying days 45-60 there is a lot of funky taste.  Then it mellows back out past 60.  I've done 35 days twice and loved them.

[MtnMuley]

My trimmings were way too much, and the flavor wasn't the best.

[Bigshooter]

35 days.  Turned out awesome.  I think this one is closer to prime than choice.

[MtnMuley]

Definitely looks prime to me. Jealous