The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Tips & Tricks › Question › Re:Question
well my rib eye has 17 days and looks good, now I cant decide whether to go to 21 or 28 days. Kinda nervous……just weird being able to put meat in a fridge for that long with no problems, but I bet ill get over that one with one bite. I have a couple of questions for anybody who would like to answer, A/AA/AAA beef is just a rating of marbling is it not, somebody told me it also has to do with aging but I don’t think so, also does anybody know if Costco ages its beef at all, and 3rd, what stops the meat from going bad, if its the lack of oxygen, how do the big open air agers do it, they have the meat exposed to air…..just trying to learn a few things here….thanks in advance.