Results of 30 Day Dry Aged Strip Loin Using UMAi Dry Age Steak Bags

[Wingman]

Hi all... In the following thread http://www.smoked-meat.com/forum/showthread.php?t=24300 I started a project reviewing a product called dry age steak bags from UMAi. In this I demonstrated in a video the prep and process of sealing a 12.3 lbs. sub primal strip loin in a UMAi dry age bag. The process was easy and I patiently waited 30 days. It was hard to do!

On day 30 I peeled off the plastic and using a sharp knife, trimmed of the dark leather like skin incasing the inner tasty meat. This was fairly easy and didn't take but 15 minutes of my time give or take a few. The meat appeared to have a good smell and a denser feel to it. Great color as well. I decided to cook a small steak just for test purposes for my wife to try. Wife = "Well Done" which I prefer medium rare. Oh well...

I seasoned the steak with some Tatanka dust that Tanya recently sent me for this cook. Thank you much Tanya! I allowed the steak to rest covered at room temp for 1 hour. I had the GrillGrates in and heating on my Yoder YS640. The cook was quick and smelled great.

I was expecting good flavor. What I didn't expect was my taste buds doing a happy dance followed by the WAVE and then high fiving each other! The concentration of beef flavor and tender texture was amazing to say the least. I have had the misfortune of eating some very high quality steaks from high end steak houses and paying big $'s for it. This steak was right up there with them. To do a fair comparison I would have had one of them to taste side by side. I can assure you this steak was in the same league at minimum. Enough said. I highly recommend trying this once. Here's the video and review page. Thanks for viewing.

Full Review

UMAi Dry Bag Steaks: http://www.DrybagSteak.com

Video 1 - Prepping, sealing and storing.

<iframe width="640" height="360" src="http://www.youtube.com/embed/WXT-Fj9h9uU" frameborder="0" allowfullscreen></iframe>

Video 2 - Triming, cooking and results.

<iframe width="640" height="360" src="http://www.youtube.com/embed/QWglRdmuM-k" frameborder="0" allowfullscreen></iframe>

Some pics of the process.

[MossyMO]

Glad you had the chance to try the Drybag Steak technology, even happier to hear you agree with the awesome taste of a aged steak; nice job with the tutorial and review Rob! Your cook has me ...

[TATONKA3A2]

Heads up - we found after the 2nd time around of dry aging that it was much easier and less waste to trim after they were in cut into "steaks". That could be me with bad knife skills but it seemed to work better.

So, did you try a steak plain and then one with the Tatonka Dust? Curious as to what you thought of the seasoning.

Amazing flavor those dry bags can produce!!

[devo]

You guys are killing me, this nice dry aged meat and this magic dust called Tatonka Dust. Man can I come over for dinner?

It all looks very good. Have a few friends on other forums doing the same and they say they love it too.

[Wingman]

Heads up - we found after the 2nd time around of dry aging that it was much easier and less waste to trim after they were in cut into "steaks". That could be me with bad knife skills but it seemed to work better.

So, did you try a steak plain and then one with the Tatonka Dust? Curious as to what you thought of the seasoning.

Amazing flavor those dry bags can produce!!

Funny you mention slicing into steaks 1st. I was highly considering doing that as it logocaly seeks to be a path of least resistance. Since this was my 1st attempt I opted to stick to what a have seen done on UMAi's site. After all was done I could see cutting them into steaks then trimming would be a best practice. I will do that next time.

I did eat one steak with nothing on it. It was extremely good but I have been bitten by the Tatanka dust and fiend for it on steaks.

[MrZip66]

See how you are? I must do this steak aging thang! Editing my Christmas list as we speak. Nicely Done Rob. on a month steak for sure!

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Edit: Apparently you make a lotta good food, because the points police wont let me throw you any. I owe ya!

[Fishawn]

Edit: Apparently you make a lotta good food, because the points police wont let me throw you any. I owe ya!

Gotcha covered Zip & he does create amazing food

Great work as always Rob

[Wingman]

See how you are? I must do this steak aging thang! Editing my Christmas list as we speak. Nicely Done Rob. on a month steak for sure!

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Edit: Apparently you make a lotta good food, because the points police wont let me throw you any. I owe ya!

Believe me... It aint about the points but more about spreading BBQ love! I'm always looking for new ideas and new products to enhance my BBQ experience. I like to share them with others because it's to do.

[Wingman]

Gotcha covered Zip & he does create amazing food

Great work as always Rob

Thanks Scott! By the way Scott... We need to see some dry aged steaks coming off one of those famous webers. Maybe even a "Fish" video!

[tenacious bee]

I see this went well. Thanks for doing this. A test in real time from a trusted source is a pretty hard thing to come by. If I can.

[1Cavman]

Quality work there Rob

[curious aardvark]

I have had the misfortune of eating some very high quality steaks from high end steak houses and paying big $'s for it

Hmm, so I guess the obvious question would be: would this method improve some of the cheaper cuts of beef ?

If you had any idea what that big ol lump of steak would cost in the uk you'd all faint.

BUT if you could get say a lump of top rump (which i usually get half price and use for jerky/biltong) And age that - would it become suitable for slicing steaks from ?
Hmm. Have to see if I can get those bags in the uk. Also thinkiing they might be suitable for refridgerator aged salami.

Something else for the christmas list

great job as always rob

and now I have to go pick up half a deer :-)

[dales133]

It works Alex, infact I've wet aged bad rump to restaurateur quality

[barkonbutts]

Oh yeah that is what I wanted to see!! Man that looks great... did you have to eat 1/2 of it in front of us though!!

Oh man that looks great... Nice job and definitely worthy of a few !!!

[Wingman]

Oh yeah that is what I wanted to see!! Man that looks great... did you have to eat 1/2 of it in front of us though!!

Oh man that looks great... Nice job and definitely worthy of a few !!!

I was only going to take a bite... But it was to good to put down the fork and knife.