2024 the best ribs review

Price: $17.33
(as of Nov 27, 2024 17:06:20 UTC - Details)

Product Description

Whether you want to add tenderness to your steak or add enzyme enhanced flavor, the DrySteak Wraps are the secret weapon! The DrySteak wrap is an innovative plant-based, breathable film, designed specifically to aid in the traditional form of Dry Aging steaks. This product gives customers the ability to create mouth-watering, dry aged steaks using their home refrigerators, without the need for extra equipment. Once the primal beef cut is wrapped, it takes about 4 weeks for your roast to develop enzyme-enhanced, depth of flavor.

Using the Wraps prevents the most common pitfalls in Dry Aging in home refrigerators: 1. The extreme low humidity can create an overly dry bark/crust (the Dry Wraps act as a skin/pellicle to minimize the effect) 2. Smells from foods in the refrigerator can be absorbed easily into exposed meats (and vice-versa), using the Wraps prevents this from occurring, 3. Other aging products need the additional use of equipment to get material adhesion and staying attached, the Wraps have a strong natural cling-ability that makes them easy to apply for long-term adhesion with no equipment needed.

Dry Age Steak at Home

3 DrySteak Wraps - approx. 23.5in x23.5in sheets Elastic Steak Netting Easy to Understand Instructions

Dry Age a 14-16 Lb Roast

Will dry age approximately a 14-16lb sirloin roast. Designed for a Sirloin and Ribeye Roast, but can also be used with any beef cut intended for dry aging.

Develop Enzyme Enhanced Flavor

Once the primal beef cut is wrapped, it takes about 4 weeks for your roast to develop enzyme-enhanced, depth of flavor.

User Friendly Instructions.

No Genetically Modified Ingredients.

Plant Based. ALL Natural Material.

Get Professional Results.

Customer Reviews

4.4 out of 5 stars

50

4.6 out of 5 stars

423

Dry Aging

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Product Dimensions ‏ : ‎ 10 x 8 x 0.5 inches; 5.26 ounces
UPC ‏ : ‎ 015913116304
Manufacturer ‏ : ‎ The Sausage Maker
ASIN ‏ : ‎ B07SKCDSVV

Create Mouth-Watering, Dry Aged Steaks in Your Refrigerator
Innovative Plant-Based, Breathable Film for Dry Aging Roast
Use with Sirloin Roast, Ribeye and Other Beef Cuts!
Just Add the Meat! No Other Equipment Required
Reviewer: jennifer hardisty
Rating: 5.0 out of 5 stars
Title: Very easy to use. If you are new to curing/drying, then this is a great start
Review: I'd recommend this to anyone starting out drying/aging/curing meat. It's very easy to use, and provides excellent results in a fridge. I did two cuts, and both were low to no maintenance, with even drying over a couple months. The cover was also simple to apply and remove. I made a lonzino and dried a ham in this product. They took a bit longer than expected, which I suppose is a good thing, as this product is designed to slow drying (so you don't get a hard shell and soft interior end result). I'd still use this in certain situations, but . . .Once you have a bit of experience, or a decent curing chamber, then this has less value. I probably wouldn't pay the cost for this today, unless there was a specific application I wanted to do in the fridge, or for some other specific reason like aging an expensive steak where I want to be near certain the result is good (these are labeled and intended for dry again steaks). Instead, for curing and drying, I have a chamber, and I know more about what I'm doing, and I prefer to dry exposed to air, and controlled mold. Basically, I can control my environment (temp and humidity), and so this is less valuable. For the cost, if a loin or something goes bad, . . . it's cheaper to toss it and do it again. And of the dozen meats I've done open air, I have only tossed one which probably was ok, but better safe than sorry.

Reviewer: Marty Elia
Rating: 5.0 out of 5 stars
Title: It worked and is the best value for dry-aging meat.
Review: There are several different systems and brands for dry-aging meats out there from buying a special 'dry-aging' refrigerator to one using plastic bags which you shrink-wrap, etc., but this particular product uses wrapper 'sheets' which are vegetable-based. Be careful not to tear them when you're wrapping the meat; they're very delicate. Although a bit small (we had to use 3 of the 4 sheets in the kit in order to completely cover a 21-pound bone-in ribeye) we had enough sheets in one kit to do the job. First, we washed and wrapped the meat, and after making sure we pressed all the air bubbles out, we then stretched the included elastic netting over the entire piece. The size of the meat was so big that we encountered some difficulty doing this and accidentally tore a small hole in a corner but had enough to patch it up. We then put the meat on a grate to ensure air circulation and put it in our refrigerator. After 36 days of dry aging, we took it out, cut and trimmed it and cooked a fresh piece. It was the tastiest, most tender ribeye we've ever had! We'll definitely buy this product again. The first photo shows the bone-in ribeye wrapped and in our refrigerator after 1 day, the next photo shows it after 1 week, the 3rd photo shows it being carved with the wrapper still on after being aged 36 days, the 4th photo shows it standing on end and the 5th photo shows an unwrapped end cut in the foreground which is so thick we'll use it to make a prime rib roast, to the left is a smaller end cut which has the inedible 'crust' on the meat which forms while aging (this is normal and it'll be discarded), in the background are cut, unwrapped, untrimmed 2 inch thick bone-in ribeyes and on the right by my wife's hand is pictured the fully trimmed bone-in ribeye which we cooked that day. I would say that, aside from being VERY CAREFUL in wrapping the meat, the most difficult part had nothing to do with this product; rather, it was cutting the meat because we wanted thinner cuts than 2 inches, but the wide bones were in the way. And actually, after we cooked the 2-inch piece, it came out fantastic and the amount of doneness was perfect!

Reviewer: Jason C Koschkee
Rating: 4.0 out of 5 stars
Title: Worked great. A little fragile and tears easily.
Review: I was worried about the few tears in the product. Bought a whole prime rib to age for 45 days, and it turned out amazing. Had to cut it in half to make it work, though.

Reviewer: HPRC R&D
Rating: 5.0 out of 5 stars
Title: Perfect For What I Use It For
Review: I use these to make in-house cured and dried Italian meats.1) I only need a quarter of a sheet for typical 2 pound cuts.2) Easy to use.3) No problem using the mesh more than once.The are bit expensive, but given that we sell the finished meats for $35 to $40 per pound they're still a good value.

Reviewer: Jake
Rating: 5.0 out of 5 stars
Title: Works perfectly!
Review: This was my first attempt at dry aging after watching many videos. I used this wrap on a prime sirloin roast, and dry aged in a spare fridge for 30 days. I must say, the meat came out absolutely pristine! The cellulose wrap was a little finicky (as expected), you can't pull it too tight or it will rip. I also had to use all 3 sheets on one roast. Also, the twine netting wasn't nearly large enough for this size of a roast. Luckily I had plenty of spare butcher twine to wrap it properly. (Yes, I realize this package is meant for wrapping individual steaks, but dry aging an entire roast is more efficient and affordable).After a week or so the cellulose wrap adheres to the meat nicely, keeping out excess moisture perfectly! There was barely any wasted when trimming as a result. I was able to find clean white fat less than 1cm from the surface (I still trimmed a little more to be safe, but I was amazed at how well this meat held up). The result was 6 beautiful 1.5inch prime aged sirloin steaks. The pictures speak for themselves!

Reviewer: Michael R.
Rating: 5.0 out of 5 stars
Title: Another great product from The Sausage Maker
Review: I purchased these and two other brands, wanting to compare them for use on a half-dozen dry-cured meat projects. These are as easy to use as one of the others, and MUCH more user-friendly than the third brand I purchased on Amazon. Yes, they are somewhat costly, but ease of use counts for something. Will have to wait a couple months to see how the meat projects turn out to make a final judgement. Based on my previous experience with The Sausage Maker, however, I'm going with 5 stars for now.