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
I am going out on a limb here, but may I suggest that your supplier, slice it in thick steak (2″) frozen slices.. and when your ready, then dry age your frozen slices..or when they are partially thawed.
I just did this with two thick frozen ribeye’s and its working fine.
Your dry aging will only start when your ready to make them.
Personally, I would take advantage of your great deal. 🙂