Beef Rib VS Boneless Beef Rib

[Ron Pratt]

I’d leave it in the cryovac until you have received your shipment of Drybags and then transfer – especially this first one and here’s my thinking why. That way you will remember or can even take a picture of the color of the meat going in and then as it progresses in the Drybag as it ages. The red will start to fade, then darken and by the end it will be quite mahogany red or darker.