The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Resealing after a couple weeks? › Re:Resealing after a couple weeks?
OK, but seriously, if you plan on doing this for a restaurant you need to have your HACCP in place. You can’t just try something and see if it works for you and your customers.
Drybagsteak.com has some resources for commercial users. I recommend that you work with them to come up with a food-safe program.
I apologize to anyone who didn’t know I was joking about sending the beef to me for personal use. I’m a registered, certified food safety manager. It’s (kind-of) OK to joke about not eating something that is safe, but never OK to joke about eating something that is not safe.