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
For whatever it’s worth there is a fellow over on another board I frequent that started aging a rib-eye sub-primal a couple months ago and at 42 days he whacked off a large piece for their NY eve meal. He then coated the exposed end with olive oil and covered with a piece of waxed paper so as to limit the surface drying. He is still aging it and intends to cut off steaks as needed as they continue to age. The obvious advantage is to limit the trimming loss on the exposed ends which unless you are like me and I like that taste you may trim away some expensive meat needlessly. Just a thought…