Dry aging bag changed my ribeye game in 21 days

I threw a couple of prime ribeyes in one of those Umai bags back in March just to try it out. The difference between day 10 and day 21 was wild, the crust got this deep nutty smell and the inside turned almost ruby colored. I pulled them at 21 days and the flavor was way more intense, like a concentrated beefiness that you just don't get from a wet-aged cut. Has anyone else noticed a big jump in texture after the 2 week mark, or do you like pulling them earlier?

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the_dakota19d ago

Man, 21 days is a whole different animal, I get you. I did a brisket in one of those once and left it for like 5 weeks 'cause I forgot about it... it got this funky blue cheese smell on the outside but the inside was almost jammy, like beef butter. Tossed the pellicle and the middle was this insane dark purple, grilled it up and it tasted like someone put a whole cow in a blender with some salt. But honestly, my favorite pull is right around day 14... before the funk takes over, but after the texture gets all tender and weird. That's the sweet spot for me, day 10 is still too much like a regular steak.