The facts against dry-aged beef

[lonnie mac]

The rotten-er the better! Finished my last steak from another 45 day strip loin I did last year. Time to do another!

[Nate]

Did you or are you going to dry brine that?

asking for a friend.

[scottranda]

Hahaha 🤣

[AverageJoe]

Lol

[Elton's BBQ]

You can't put out fire eoth gasoline.. 🔥😆

[grantgallagher]

🤣🤣🤣. Fantastic

[Huskee]

So you're not against? You're confusing me man, not hard to do though.

[JimLinebarger]

I think he doesn't not like to dry-age beef.

[Troutman]

Tongue and cheek

[Spinaker]

Did you use Unami bags? I still have some that I need to use.


Not sure what I am waiting for.........

Looks tasty, btw!

[Elton's BBQ]

Hmm think i have some og those bags too..

[Troutman]

Really? What are you waiting for?

[Spinaker]

I think I am going to pick up a roast this weekend to get it done. Troutman

[texastweeter]

have you done a boneless rib primal yet?

[Troutman]

Looks great Lon, good to see you posting again. Ate my last two ribeyes that were 40 day, I need to do another one soon. Got a grass fed brisket in the box getting all shoe leather like as we speak. August 1st will be 60 days, can't wait.

Show us those steaks cut up, always enjoy seeing that purple hewed meat !!!

[texastweeter]

how did the aged riveted turn out in the umai bags? How much pelicle did you have to trim, or did you? If so, did you grind it to make burgers?

[Troutman]

Aged what? riveted (sp?). As far as aging and pellicle I typically lose up to 30% in trim and moisture, not sure which is which. You lose a lot. I typically either grind the pellicle or fed it to the dogs, they love it.