Dry Aged NY Strip Loin: More Playing Around with Umai

[mneeley490]

Coming on the heels of some pretty good soppressata, I decided to try out the dry age steak method. I've read that others believe there is little to no difference with using the bags or not, but it seems like there is less waste with the bags.

So here goes. The larger piece will go 30 days, and the smaller, 45.

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• mneeley490
• Sep 2, 2017

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• mneeley490
• Sep 2, 2017

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• mneeley490
• Sep 2, 2017

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• mneeley490
• Sep 2, 2017

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• mneeley490
• Sep 2, 2017

I had a devil of a time getting a good seal on the bag for the larger piece. I ended up using two of the fabric mice.  It's probably triple sealed now, I just hope it holds.

 

[SmokinAl]

You should have plenty of steaks for a while!

Al

 

[myownidaho]

I may have to dive into this also. A local custom butcher has prime NY strip roasts for $9 a pound.

 

[mneeley490]

Huh. Looks like the later posts disappeared in the changeover.

Here is the 30-day:

Cut.

Trimmed.

Vac sealed.

I cooked the smallest piece that night, well, overcooked it actually. So as it was done med-well, it didn't seem real tender to me. But the beefy taste did through better.

 

[mneeley490]

And today, the 45-day aged.

Cut.

Trimmed. The feel was definitely more tender.

I got 4 1"steaks out of this piece. They will go into the freezer, and we'll do a side-by-side comparison sometime soon.