The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Suggestion…roll of bagging material? › Re:Suggestion…roll of bagging material?
TheaHello, and thank you for the excellent insight. I couldn’t agree more that wasting long strips of this precious material is very hard to do.
Adding another item to the mix is certainly something we should consider. It does, however, complicate things. Imagine just the question of how to redesign the webpage so that it will fit and be clear!
Our hesitancy with adding the long “roll” of material has been that people might expose it to moisture while cutting off their desired length, and that would affect the shelf life of the rest of the material. Perhaps more of concern is that fact that sealing this material is not always easy. Losing that one factory-sealed end may increase frustrating with leakage. One further consideration is that the price per actual unit would not change–just the amount of material that you choose to use. Our product is manufactured and priced strictly by weight.
Again, I appreciate you sharing the observation that a lot of material is going wasted–something that we certainly want to prevent. Let us get to work on this and see what we can implement within the next month or so.
In the meantime, thank you for contributing this suggestion.