A new twist on dry-aging

Epicurean Exploits - Food and Recipes
1

Drybag. Apparently better than just sticking the meat in the fridge. [scratch.gif]

Dry Aged Steak at Home - The Original Dry Bag Steak" onclick="window.open(this.href);return false;

2

And on that note, I STRONGLY urge people to no longer attempt to dry age their own beef if it is purchased from Costco. It seems that all of their meat now has been run through a Jacquard tenderizer…meaning there are needle marks through the entire steak/roast/primal that could and probably do contaminate the interior of the meat. I have seen the hole in strips, ribeyes, sirloin and flap meat. Dry aging a whole primal with this mechanical tenderization will at best yield a waste of time and money, and at worst get you sick.

3

First that looks suspiciously like a FoodSaver device.

Second, probably no better than the Debbie Meyer “Green Bags” for keeping produce longer. No extra benefit other than making the DryBag folks some money.

Most steaks that age their own beef have them hanging in large refrigerated units. I haven’t seen anyone “bag” them and I even thought air was part of the process - I could be wrong though

4

That is just a device for wet aging beef. Funny that they call it a “Dry Bag.”