Just Finished Up A 40 Day Dry Aged Whole NY Strip

WeberWho

My Dad's Christmas present.  I started dry aging it a little late this  year and it just finished up a few days ago.  I ended up aging the steak a little more than 40 days.  Much more dark in color compared to my 30 day one I did last Christmas.  Cut them into 1" thick steaks and vacuumed sealed.  Got somewhere around 12 steaks out of it.  Ends up being about $6 a steak.  Can't go wrong on the price if you have the  fridge space and a little patients.  Took a few pics

DMW

Looks good, I need to try dry aging. Do you need to trim the "crust" off, or just slice into steaks?

bvc

DMW said:

Looks good, I need to try dry aging. Do you need to trim the "crust" off, or just slice into steaks?

Yeah, I have been wanting to try it for sometime now as well. 

I would recommend giving this a read before you get going on one

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

WeberWho

@DMW
It's a Ford vs Chevy debate. I don't trim the crust off while others will. Personal preference and taste