Dry aging beef?

[mosesbotbol]

Originally Posted by jonumberone

Missed my target date by a few days. Trimmed up late last night after day 44.
Not nearly as much loss as I was expecting. I lost all of the fat cap on the flat side, so I opted to sous vide rather than BBQ it.
Will report back on Saturday after it's done cooking.

I've been doing the same and there's wasn't much to trim off actually. Dry age bags make for thin dry edge. Cooked in smoker with sieved pepper and sea salt.

I am shooting for 60ish days on our next brisket and first cut day on an NY strip. 80 days for boneless rib roast.