Already dry aging Rib Roast to bag or not to bag

[Ron Pratt]

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”
Ron