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How to Dry Age Japanese Wagyu Picanha
Dry-aging any kind of beef brings out a depth of nuanced flavor that steak connoisseur go crazy for. Dry aging Japanese Wagyu is truly something else — not even the most umami-rich steaks can compete with the overwhelmingly rich flavor of a dry-aged A5 wagyu steak. And surprisingly, it’s incredibly simple to do it at home! Try it yourself with an A5 Wagyu Picanha roast to create a completely unique eating experience.
by
Elliot Newsome
Ingredients
- A5 Wagyu Picanha Roast
- Umai Dry-Age bag
Instructions
- Thaw your A5 Picanha roast in the refrigerator — in its original packaging.
- Prepare a sanitary space on your counter to prep your roast.
- Cut open one end of the packaging, but leave the roast inside.
- Take your Umai Dry-Age bag and slide it over the open side of the Picanha packaging.
- Slide your Picanha from its packaging into the Umai Dry-Age bag. Following this process ensure you avoid any external bacteria from making contact with the meat.
- Seal the Umai Dry-Age bag and dispose of the empty Picanha packaging.
- Place in a refrigerator with an internal temperature of 34-38 degrees F.
- Allow the roast to sit, undisturbed for at least 15-days. We found that 35 days was the perfect amount of time to build a pellicle (browned area on edges) around the whole roast while imparting a strong, blue cheese flavor throughout.
- Once your roast has dry-aged for your desired amount of days, remove the roast from the Umai Dry-Age bag.
- Using a very sharp boning knife or kitchen shears, cut away the pellicle from the roast.
- Slice your Picanha roast into individual steaks. Cook and enjoy! Or simply vacuum seal your roast and freeze for later consumption.