Gourmet- wow what an amazing idea. And it seems like there’s quite a bit of merit to it, I mean Cattlemans…. Can’t argue steak with them. Thanks for sharing. And for those stuck scratching your heads, think of it like this, when you make a, let’s say salsa, you leave it to rest before serving to allow the flavor to permeate. The same MIGHT be taking place once you age a steak and then proceed to halt the aging process(FS bag) and allow the flavor, without changing, to evenly distribute. Maybe one can end up with the truly intense flavor of end pieces throughout the whole slab. Can’t wait to give this a try too.
P.s. I love these lil bags