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
AnonymousI can’t imagine meat markets get there whole ribeyes, lions, and sirlions frozen. It would be too time consuming for them to have to wait for them to thaw, cut , and finally put them out for sale. I just don’t see this happening. My father was a butcher, and in helping him from time, to time in the cutting room , I can’t ever remember seeing frozen meat except for the likes of turkey necks, pigtails, feet, and such. Back in those days butchers were butchers. They actually had to disect a whole side of beef.Today most are just meat cutters. Meat comes from the packers already boxed , and parted out.