The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Brisket / short loin bag size, anybody using it? › Re:Brisket / short loin bag size, anybody using it?
The cost is bitter. In the whole “economics of scale” we learn that per-item profit goes down as the volume goes up. But I buy a whole subprimal and they end up making a much larger profit than if they’d trimmed, paid someone to section, and wrap, and weigh and label, and answer questions about, etc, etc, etc.
So, all told, I paid more for that sirloin subprimal in bag than I would have paid if I’d let them unpackage it, drain it, rinse it, trim it out, package it, and so on.
I don’t mean to get all activist, but I’m a little bitter about being used like that.