Tried a new dry age bag on a strip loin from the Springfield supplier

I used the UMAi 45 day bag on a prime strip loin, expecting the usual results, but the pellicle formed way thicker than normal. It was almost a quarter inch thick in some spots, which meant a lot more trim loss than I planned for. Has anyone else in the Midwest had this happen with their beef lately?

3 comments

3 Comments

the_ray2mo ago

My last dry age turned into jerky.

barbara_moore735d ago

Was reading about how humidity plays a bigger role than most people realize in dry aging. Too low and you're basically making beef sticks instead of a proper steak. Bet that's exactly what happened if your setup wasn't dialed in right.

blair_butler472mo ago

Oof, @the_ray, been there.