28 Day Dry-Aged NY Strips.

[81433AD]

I bought this during the holidays due to the sales and decided to dry-age it. It wasn't the prettiest piece of choice meat, but it was worth a try. After all the trimming, 15lb loin netted (11) 11-12oz, 1 1/2 inches thick.

I know....nobody will be giving me a job as a butcher ANY time soon.

 

[jdie1008semperfi]

Looks pretty damn good let us know how it taste

 

[basstracker89]

Looks good

 

[C Drill97]

I see you’ve got extra, I’ll be there shortly! Looks good!

 

[81433AD]

I have a 19lb ribeye also, but I'm letting that beast go another few weeks.

 

[WinstonSmith]

I'd eat one.

 

[7pt62THOR]

 

[sniper22]

Question for us uneducated if you don't mind?
Why the string?
How did you "dry age" it?

 

[Wolf six]

The next post better be a WTS.

 

[81433AD]

All ready for the Sous Vide and the cast-iron skillet! Montreal Steak Seasoning, fresh clove of garlic and rosemary out of the garden.