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We have done a herb crusted tenderloin and aged it for only 4-5 days, we did not trim the tenderloin, so it worked beautifully:
The thing with a roast is if you put the herbs in the UMAi Dry bag they would stay on the surface which will harden and will need to be trimmed off. So you would be trimming off all of the flavor and aroma of rosemary.
We recommend to apply the herbs to the butter or oil and coating the roast before cooking. Rosemary will release its aromatic oils better when heated and mixed with fat.