The most important thing is that the meat is good he moist moved from the processor packaging into my drive. Without that moisture, the UMAi Dry® membrane will have nothing to stick to, especially on a bone-in cut.
We recommend you starting dry aging with a boneless cut so you have lots of meat surface. A bone in cut has very little meat for the UMAi Dry® to adhere to. It is not a vacuum bag, but in moisture and oxygen permeable membrane that sticks to the meat surface.
When dry aging bone-in cuts, it is important to transfer them from the processor packaging into UMAi Dry®, prepare a thick strip of padding, either kitchen parchment or several layers of folded damp paper towel. It should just be a very narrow strip to rest over the points of the bone.
To rebag, you should prepare a sterile surface with a sheet of foil or kitchen parchment to rest to meat on. Run tap water over the meat to reactivate the proteins. Rest of the meat on the sterile surface for 4-5 minutes. With gloved hands, transfer Into a new bag.