The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Multiple cuts of meat in one bag??? › Multiple cuts of meat in one bag???
Ron PrattSean, first of all welcome aboard!!!
As for your idea of bagging multiple pieces I strongly would suggest NOT doing it! You run too much risk that the interior butted ends could allow moisture to be trapped and bacteria could ruin the meat. That is a problem even with some other cuts of beef which have flaps left from butchering. The Drybag works best when the meat has been entirely encased. The other reason I’d suggest you try to age larger whole sub-primals. A six pound roast is not big and after aging you most likely will want to trim it and between weight loss and trimming loss you won’t have much to show for your efforts. I hope this helps, but please ask if I didn’t explain my concerns clearly enough. Ron