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
January 7, 2012 at 9:25 pm
#5342
Ron PrattMember
agedtoperfection wrote:
quote :
On another note, I would never start out with a subprimal that was frozen, and then thawed…..
…This is just my opinion formed from my experience.
That’s fine – but I have yet to EVER age a sub-primal that wasn’t frozen when I bought it and I’ve bought from butcher shops, grocery stores and SAMS. I have yet to ever have a problem thawing first and then bagging and aging them. You’re lucky that you live somewhere close and don’t have to deal with frozen meat, but I’d bet dollars to donuts that most of us on this forum age meat that has been frozen before we buy it whether we know it or not.
Ron