The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Which beef to get? › Which beef to get?
Well you are a lucky man to have butchers who already dry age their beef. Granted the beef carcass is hung to dry after slaughter, but that’s not the dry aging done after the carcass is graded and cut up. I live in a SMSA of 325K population and there’s not a single butcher shop that offers dry aged beef! I think your butchers might be pulling your leg…
As for a source UMAi Dry® recommends when possible to buy sub-primals that are sold and still in cryovac. That way you can make a clean transfer of the meat to the bag without much chance of introducing bacteria on the raw meat surface. Sources of the cryovac sealed products are manyfold including COSTCO, SAMS, and most ALL grocery chains!