Dry age steak

[HungryLion]

I know this wasn't asked of me, but when I got my 17-pound ribeye it cost be a bit more than $10 a pound for prime. I paid a little more than $170 for it all. I got 13 steaks out of it, but the dry aging increased the value at least 3X of original cost. I would never be able to get a 40+ dry age prime ribeye for less than $20 in a steakhouse. It would easily be +$50 per steak and not nearly as big as my cuts.

I think I’m going to give it a try. Do you use those at home dry aging kits?

 

[Jammer]

I think I’m going to give it a try. Do you use those at home dry aging kits?

Yes, I use the Umai bags. It's tricky to get the hang of because the bags are very thin and will melt when you vacuum seal it if you're not careful. That's why I'm thinking of using the Sausage Maker dry age wraps. There is no vacuum sealing involved. You wrap the primal cut of meat with the wrap and put a mesh covering over it. Looks a lot easier. The Umai bags have been around a long time and they do the job very well.