The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Processors packaging question › Processors packaging question
The “stickiness” is not slime, but protein which will allows the meat to adhere far better to the UMAi Dry® bag. Trying to re-create that at home is not really doable – but there’s more to it than that. For instance when you buy meat from COSTCO that has already been removed from the cryovac they have then blade tenderized it – meaning any bacteria on the surface has now been driven into the meat to “breed”. That meat is Ok when purchased and then frozen or consumed soon but is definitely no longer suitable for dry aging.
Also if say you buy raw beef from a butcher’s display case, then you have no idea how long it has been in there, how much contact it has had with other meats in there and the basic sanitation in that display case, much less the hands going in and out of that display case!
Stick with buying sub-primals still packed in protein still sealed in cryovac!