Dry aging beef?

[BigAsh]

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread

[jonumberone]

Originally Posted by wayner123

Thanks for the updates and pics. I have thought many times of doing this, but haven't. Did it really make the steak taste any better?

Originally Posted by BigAsh

Looked mighty tasty Dom...Did you NOTICE a taste DIFFERENCE by dry aging?....I mean it was a nice slab to begin with that would've no doubt been tasty as is...next time maybe cut a steak and vac seal before you begin for side-by-side comparison....all in all I gotta say a learned a bunch from this thread

Thanks guys

I did notice a taste difference.
I didn't achieve the Gamey undertones that I have tasted in some high end steakhouses, however I felt the steak flavor was much more pronounced.
The biggest difference I noticed was in texture.
The meat seemed more dense, that is the best way I can describe it.
It wasn't tough, just firmer or tighter.
I am looking forward to doing this again.
Now that my anxiety has been quelled, i would like to see what happens over longer periods.

Keith, if august happens, I will add this to the menu

[BigAsh]

I guess the denseness comes from losing about 2 lbs. in pre-trim weight from where you started....Get practicing, August ain't that far!!