Steaks - wet or dry age?

charray · 10-14-2012, 01:15 PM

I apologize if this has been discussed lately. At RD I bought a whole rib eye. I normally dry age but what's your opinion of letting it age in the cry pac for 30 days like brisket?

The_Kapn · 10-14-2012, 01:19 PM

Works wonderful.
One advantage--no loss due to trimming the outside.
One possible disadvantage--some folks say flavor is not as intense.

Do you know the pack/kill date?
Many folks say no more than 45-60 days from THAT date, not a "sell by" date.

Good Eats

TIM

10-14-2012, 01:15 PM	#1
charray On the road to being a farker Join Date: 08-20-12 Location: Gardena, CA Downloads: 0 Uploads: 0	Steaks - wet or dry age? I apologize if this has been discussed lately. At RD I bought a whole rib eye. I normally dry age but what's your opinion of letting it age in the cry pac for 30 days like brisket? __________________ Modified Treager 07E, A-Maze-N tube, Maverick, Frogmats, etc.

10-14-2012, 01:19 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Works wonderful. One advantage--no loss due to trimming the outside. One possible disadvantage--some folks say flavor is not as intense. Do you know the pack/kill date? Many folks say no more than 45-60 days from THAT date, not a "sell by" date. Good Eats TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.