How to Create the Ultimate Dry-aged Beef (continued)

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4. During the first week, a bond will form between the beef and the Drybag. The color of the beef will darken to a rich mahogany. Beef should be aged between 7-21 days. During this time, expect the beef to lose about 10% in weight.

Drybag Aging Direction Pic - Dry Age Steak at Home! Drybag Aging Direction Pic - Dry Age Steak at Home! Drybag Aging Direction Pic - Dry Age Steak at Home!

5. After the desired aging period is completed, remove the beef from the Drybag, trim off the outer hardened surface, and cut into steaks. Typical trim loss is between 8-10%.


Drybag Aging Direction Pic - Dry Age Steak at Home! Drybag Aging Direction Pic - Dry Age Steak at Home! Drybag Aging Direction Pic - Dry Age Steak at Home!

You have created the ultimate dry aged steak!

Drybag Aging Direction Pic - Dry Age Steak at Home! Drybag Aging Direction Pic - Dry Age Steak at Home!

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