Dry aging beef?

Originally Posted By: crapshootIs it really *dry aged* if its sealed in a vac bag?


https://www.drybagsteak.com


“The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination.”


 
Originally Posted By: fw707Anybody ever tried dry aging sirloins or ribeyes in the vacuum bags?

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How do you keep the dirt off or do you use new bags ?
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Originally Posted By: fw707Originally Posted By: crapshootIs it really *dry aged* if its sealed in a vac bag?


https://www.drybagsteak.com


“The material forms a bond with the proteins on the surface of the meat allowing moisture release and oxygen exchange while blocking odors and contamination.”




Very interesting and learned something new.
 
Originally Posted By: crapshootI'm betting that would be good dry aged or not.

Yep,
Angus strip sirloin is excellent. We had a couple last week.




It was tolerable.


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After 28 days....






9 steaks after trimming the ends.
The 2 pieces on the lower left are the trim from each end.



8 trimmed steaks.



#9 was already set aside for a buddy.
 
Originally Posted By: DesertRamNo photos of the finished product? C'mon, keep rubbing it in!
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Barely could choke it down.
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