Hi, Jeff.
Indeed, meat on the bone is generally believed to be more flavorful. In open air dry aging, meat is aged bone-on primarily to cut down on trim loss, less than for reasons of flavor. As you have observed, only the “book ends” of the subprimal are really exposed, but the effects of dry aging are present none the less.
We have plenty of commercial customers aging bone-in product with UMAi DrybagSteak technology. “Why use the bag?” you may ask. Well, they do so simply to be able to age cleanly and consistently. The flavors that can be imparted to the meat with open air aging are not always an enhancement to the overall flavor profile. With UMAi DrybagSteak, you prevent the growth of bacteria and mold on the surface of the meat, and you will not take in other flavors from the refrigerated environment.
The biggest reason we encourage our In-House customers to age boneless cuts is that it is simpler. With a counter top vacuum sealer, because neither the shell nor the fat cap will be exuding proteins to which the material can adhere, getting a good bond can be a tricky thing. In a commercial setting a commercial chamber vac will more effectively “push” the UMAi Drybagsteak material against the meat surface. Also, when steaking out the meat after aging, some bone-in cuts may require a bone saw to effectively cut the steaks.
Ultimately, dry aging is a matter of taste: bone-in or boneless, open air or UMAi DrybagSteak. If you have a set up where open air aging works for you, there is no need for UMAi DrybagSteak material. If you want a cleaner, more consistent dry aging experience with less trim loss, then UMAi DrybagSteak has distinct benefits.
I hope this helps.
