The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › New to this…need some advice on using a frozen piece of meat › New to this…need some advice on using a frozen piece of meat
Welcome aboard! You are better off letting it thaw in your refrigerator for the 2 or 3 days it takes and then place it in the UMAi Dry® bag.
While we are on the subject please read this from our Q & A section:
HOW CAN I ENSURE THE BEST POSSIBLE SEAL AND BOND BETWEEN THE BEEF AND THE UMAI DRY® MATERIAL?
It is very important that the entire surface of your strip loin, rib eye, or top butt/sirloin be coated with the thick, sticky proteins, just like when it is first removed from the vacuum packing in which your beef supplier received it. Do not rinse, wash or dry the surface of the beef. If your beef is wiped dry, you will have less successful sealing and bonding of UMAi Dry® material. Furthermore, you may introduce contaminants or bacteria with such a “cleaning” process. When possible, purchase your strip loin or rib eye in the vacuum packaging.