The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Going bad › Going bad
October 29, 2020 at 9:12 pm
#13313
M N Grenside
Member
Hi. Yes fridge set at 35. It is a brand new full size fridge. I get my meat from a top quality butcher. Here in Malta for beef alone I can buy Italian Fiorantina, French Charolais, Scottish Aberdeen Angus, Irish Grass Fed, Polish, Argentinian, USDA, Japanese Wagyu, Australian.
I buy for Eventual sous vide cooking so always in cryovac The ribs came sealed six ribs per pack. I never cut the meat before I reseal out of cryovac into your bags. Bones are not exposed like in say a tomahawk