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Oh boy…though I’m NOT even an employee, nor owner of the company “UMAi Dry® Bag” I do NOT want to p*ss off the COSTCO “Gods”…
UNLESS you can get a COSTCO employee in the meat dept to sell you a sub-primal still in an unopened cryovac bag then the COSTCO procedure is to run the sub-primals through a blade tenderizer.
If possible it is BEST to dry age sub-primals which have NOT been blade tenderized since even at the UTMOST sanitary conditions such that COSTCO has that doesn’t mean that the slaughter house that processed that cow and then packaged it in cryovac followed the same caution! So given that scenario then any bacteria on the surface of the meat before packaging CAN WELL be introduced inside the meat with that blade tenderizing! BTW beef, is sanitary inside the meat itself… BUT blade induced bacteria CAN be a problem for dry aging.
Again…I’m NOT even an employee, nor owner of the company “UMAi Dry® Bag”.