What went wrong? Striploin FAR 2 hard, tough & dry

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1 month 1 day ago #14705 by RRP
I'm going to agree with you. Plus the very age of the cow when slaughtered has a lot to due with it as well. The younger the cow then the more tender the meat will be.
Ron

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2 weeks 11 hours ago #14756 by BagLady
I would recommend going less time with a strip and longer with a boneless ribeye, because of the fat composition. Also, some folks tie the meat after sealing in UMAi Dry®, to get a rounder shape. The professional chefs I've worked with just trim them pound the meat into the shape they want--like clay.
What was the texture/moisture experience like when you cooked the steaks to rare or medium rare? Usually, dry aged steak is described as juicy--even with no blood on the plate--simply because the beef flavor has been intensified with the moisture loss.
It would be good to know what your experience was.

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6 days 22 hours ago #14773 by gimme_donuts
Replied by gimme_donuts on topic What went wrong? Striploin FAR 2 hard, tough & dry
cooked as in the picture, didnt feel juicy, pretty dry...and tasteless. I don't know if its this meat or if its the drying that caused that, it didn't intensify meat taste, it made it pretty tasteless. Actually never had such a tasteless striploin.

I'm now in the process of a new Australian stiploin m3-4 marbling (Thomas Foods Angus Pure Signature Grain Fed). The meat is much thicker. I am able to buy a single steak as well of the same meat, so I will be able to compare. I hope the umai version will have some fine taste this time comparatively.... aiming for 35 days this time.

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6 days 17 hours ago #14775 by vlad_ageru
Meat looks a little bit over-cooked. For dry aged meat I'd definitely go with a ribeye ( mainly due to the shear size & thickness ), and recommend cooking it sous vide ( you can get them pretty cheap these days ).

Here's my first try with a bone-less ribeye, aged for 30 days.
Going for 40 days next time.

ibb.co/HKpTf26
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ibb.co/sCfTMPF
ibb.co/dBG5hSL

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