The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Traveling with Dry Aged Roast › Re:Traveling with Dry Aged Roast
If you use dry ice the meat will freeze in the cooler. I would trim and freeze to be safe. Dry ice will keep everything frozen until it is completely sublimates. 10-20 pounds required for 24 hours of travel time for a 40 qt. Cooler. Dry ice is -109.0 deg/f. Also dry ice will displace the oxygen in your car if you travel with the windows closed so be aware of that. If it were me I would leave the meat in my fridge until I got back from the trip. Or if you really want to bring it trim the day before the trip and use block ice. Also I’ve destroyed three coolers with dry ice. The bottoms all crack open unless you toss in some type of insulated barrier. Also I’m not sure what will happen if you double bag. That may create a problem but I am no expert. Lastly from what I’ve read you should leave the sub-primal untouched so that the bag is not disturbed. Enjoy you trip and leave it home, you can pick up a great piece of normal prime and bring that with you and when you return your aged beef will be waiting for you with a smile.