The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Freezing and Thawing › Re:Freezing and Thawing
Glad I posted the question…if I hadn’t I would have tried to thaw the steaks today. Instead, I pulled them out and let them sit on the counter from 6-10 last night, then moved them to the fridge. I’m thinking I’ll pull them out of the fridge and out of the foodsaver bags around 2 and give them a light dusting of canning salt, then hot tub them at 4. My goal is to have them off the grill and ready to eat around 6….hopefully it goes well…I believe this will be the family’s first experience with dry aged beef.
As for the freezing question, I’ve heard in the past that freezing beef is bad and yesterday I came across this at a website I found that has details on all the various subprimal cuts of beef.