The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Frozen cut to dry age, then refreeze › Re:Frozen cut to dry age, then refreeze
The piece of meat I’m talking about is a Wagyu shortloin. VERY large piece of meat, that even with the discount is still a very significant chunk of change. For sure can’t afford to buy two 🙁
Were it just me, I might be apt to give it a shot. But the guy going in on the Wagyu with me isn’t comfortable with it, so I think we’re going to pass 🙁 I’ll be sure to update if he changes his mind and we go for it.