The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Already dry aging Rib Roast to bag or not to bag › Already dry aging Rib Roast to bag or not to bag
Shane, welcome aboard!
UMAi Dry® requires a really moist, gooey meat surface for the membrane to bond and form the protective environment. It is designed for use with previously commercially cry-o-vac-ed meat. The precious meat you raised and had butchered, has already been aged and dried will likely not be improved by the application of UMAi Dry®. Dry meat surface = UMAi Dry® “failure”