Our very first attempt with dry-aging in a bag.
Beef rump cap aged for 33 days at 4 degrees Celsius.
Afterward, the meat was trimmed and cooked for 6 hours sous vide at 55.5 degrees Celsius.
The meat was very intensely packed with umami flavor. However, the rump cap is not ideally suited for dry-aging, as the cut is not very thick. When you need to account for trimming 2-4 mm off all around, a considerable amount goes to waste. As you can see in the picture, we didn’t trim the meat enough here.