Wagu Dry Age (Fat Cap)

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1 month 3 days ago #15595 by aviator159
Wagu Dry Age (Fat Cap) was created by aviator159
I have been using UMAi bags for some time now. I just decided to experiment with a wagu sirloin.

Its been aging for 3 weeks now everything looks about right but the fat cap for some reason is still as it looks when i bought the thing not much changed. Any ideas if that is normal?

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1 month 3 days ago #15596 by RRP
Replied by RRP on topic Wagu Dry Age (Fat Cap)
My personal experience is fat caps just don't change color all that much. I mean they tend to yellow a bit, but nothing like the way the meat color changes.
Ron
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1 month 3 days ago #15597 by Therealhunter711
Replied by Therealhunter711 on topic Wagu Dry Age (Fat Cap)
So I did a Japanese a5 wagyu roast in my dry age fridge and I noticed especially with wagyu the fat does NOT change like a normal black angus roast. Black Angus fat cap get dark yellow and old looking. The wagyu stayed fairly white and barely had a color change after 45 days. That's my experience. and honestly the fat from the wagyu rendered down better and obviously tasted better. Just a tip, take the trimmed pellicle and put into a pan on low heat, render the fat off and put into a jar, put in fridge and save as a topper for burgers and steaks. Phenomenal!! If you have any mold before you render throw under broiler for a couple mins to kill bacteria. I save the pellicle after rendering for dog treats.
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1 month 2 hours ago #15604 by aviator159
Replied by aviator159 on topic Wagu Dry Age (Fat Cap)
Thank you Ron.

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1 month 2 hours ago #15605 by aviator159
Replied by aviator159 on topic Wagu Dry Age (Fat Cap)
Thank you for that. Ill defiantly try it out.

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