Ordered some Umai bags to dry age some ribeye. Picked up a 13.5lb prime boneless ribeye roast and cut it in half. One is going to be 35 day dry aged and the other is going to be 60 day.
Never had a true dry aged ribeye. So I’m looking forward to some good steaks. What have you done?
Edit: T-minus 33 days for the first set of steaks.
Never had a true dry aged ribeye. So I’m looking forward to some good steaks. What have you done?
Edit: T-minus 33 days for the first set of steaks.