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Hi all, there was a post a while back asking how can we improve our game. That got me thinking... 
High end quality steaks would be great if we could achieve this at a budget price. After some research I ran across the UMAi Dry Age Steak Bag Company, I contacted them and they sent me their product to try. The bags are amazing. They allow moisture to escape, Oxygen to enter and bacteria stays out. This allows you to dry age steaks in your fridge at home. The cut will remain safe just as if it were dry aged in a customer refer setup specifically designed for this process. These custom reefers are used in the major high end steak houses.
I paid $8.49 a lbs. for a 12.3 lbs. Loin Strip. It will lose 18%-20% of its weight during the process. At 30 days I will trim off the ugly exterior to expose White fat and pink meat. During the process as the enzymes break down the connective tissue the muscle tissue will become tender and concentrated with beef flavor. After 30 days of aging, I will cut this Loin Strip up into thick High Quality New York Steaks. I can't wait!
Update: Results post can be seen here. http://www.smoked-meat.com/forum/sho...466#post374466
Their website: http://www.drybagsteak.com/
Here is my 1st prep video and a photo of the Lion Strip Day 3.
<iframe width="853" height="480" src="http://www.youtube.com/embed/WXT-Fj9h9uU" frameborder="0" allowfullscreen></iframe>
Loin strip after 3 days...
High end quality steaks would be great if we could achieve this at a budget price. After some research I ran across the UMAi Dry Age Steak Bag Company, I contacted them and they sent me their product to try. The bags are amazing. They allow moisture to escape, Oxygen to enter and bacteria stays out. This allows you to dry age steaks in your fridge at home. The cut will remain safe just as if it were dry aged in a customer refer setup specifically designed for this process. These custom reefers are used in the major high end steak houses.
I paid $8.49 a lbs. for a 12.3 lbs. Loin Strip. It will lose 18%-20% of its weight during the process. At 30 days I will trim off the ugly exterior to expose White fat and pink meat. During the process as the enzymes break down the connective tissue the muscle tissue will become tender and concentrated with beef flavor. After 30 days of aging, I will cut this Loin Strip up into thick High Quality New York Steaks. I can't wait!
Update: Results post can be seen here. http://www.smoked-meat.com/forum/sho...466#post374466
Their website: http://www.drybagsteak.com/
Here is my 1st prep video and a photo of the Lion Strip Day 3.
<iframe width="853" height="480" src="http://www.youtube.com/embed/WXT-Fj9h9uU" frameborder="0" allowfullscreen></iframe>
Loin strip after 3 days...
I'll be watching and waiting for this test run .....Thanks for going all in with that nice chunk-o-meat 
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