The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Vacuum and sealing a frozen ribeye › Re:Vacuum and sealing a frozen ribeye
I agree that you should not start the aging process when the meat is frozen. OTOH I disagree that a sub-primal that has been frozen can’t be thawed and aged. Why? I do it often! My sources of meat always buy them frozen. You just need to carefully thaw the meat in a slow safe environment of the refrigerator for several days. Dry the meat and bag it.