Coming Soon: Dry-Aged Steak Test Results
Spoiler alert: they were great! I'll have a more detailed report tomorrow, but the Drybags worked great, and the hunk of beef I sealed two weeks ago produced some very delicious steaks.
By the way, as I cut into the 3rd slice, I got a little shock...my strip loin was turning into a rib eye! A commenter had said it looked like a rib roast, but since it came from a butcher, and was priced and labeled as "strip loin," and the end piece was definitely a NY strip, well, I assumed I was aging a strip loin. I'm going to show the butcher the photos and ask why my roast was part NY and part rib eye. Also, great eyes by the viewer who identified it in the first video (I believe I called him a fool, which I must now retract). Stay tuned!
By the way, as I cut into the 3rd slice, I got a little shock...my strip loin was turning into a rib eye! A commenter had said it looked like a rib roast, but since it came from a butcher, and was priced and labeled as "strip loin," and the end piece was definitely a NY strip, well, I assumed I was aging a strip loin. I'm going to show the butcher the photos and ask why my roast was part NY and part rib eye. Also, great eyes by the viewer who identified it in the first video (I believe I called him a fool, which I must now retract). Stay tuned!
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