Can I stage the aging of my subprimal?

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2 months 1 week ago #13979 by sthom
In the process of dry aging my first subprimal. I have a striploin aging now, but I have some questions:

1) If I want to dry age half for 45 days and the rest for 60, can I cut the bag/loin in half at 45 days and put the remainder back in the fridge with a spare piece of umai bag slapped onto the newly exposed face? Will it adhere properly? If not, can I just leave that face exposed for the remaining 15 days to get to 60?

2) Does dry aged beef cook differently than fresh? In other words, will my finishing temps be different to achieve the same meat color?

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2 months 1 week ago #13981 by RRP
Replied by RRP on topic Can I stage the aging of my subprimal?
After 45 days it will be hard to separate the bag from the meat without tearing it. In the future if you plan it to be another 45 & 60 day aging you should start with two bags.

Yes, dry aged beef does cook faster since you nave removed the tasteless water. Cook to temperature not to time.
Ron

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2 months 1 week ago #13982 by sthom
Replied by sthom on topic Can I stage the aging of my subprimal?
My reservations with using two bags are more meat lost to trimming (4 ends vs 3) and the cost of two bags.

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