The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Vacuum and sealing a frozen ribeye › Re:Vacuum and sealing a frozen ribeye
January 7, 2012 at 6:50 pm
#5341
Anonymous
Guest
On another note, I would never start out with a subprimal that was frozen, and then thawed. You would never know if it is thawed through, and through. I had an experience where unbeknowst to me, the subprimal had partialy froze due to a combination of the temp in the fridge set too low, and part of it was touching the the wall. This part was frozen when I went to cut it. Need less to say it did not age properly. This is just my opinion formed from my experience.