The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › What to do after aging › What to do after aging
February 28, 2013 at 12:29 am
#6745
Ron Pratt
Member
Unless it’s a Mom and Pop butcher shop they sell most of what they cut the same day. I’ve seen my shop open and go thru 3 rib eye subprimals just while I’m standing in line! Once meat is cut and placed even in a controlled environment display case the meat will bloom (turn red) and then start to darken. Most consumers are put off by the browning meat, so a smaller shop won’t cut until you order. Ron