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Great timing. We just got word from the manufacturer today that the 400mm/16 in. Large lay flat is the largest that can currently be reliably made in this formulation. When extruded with a larger die, irregularities develop as the material is very thin and flexible.
One option is that the DrybagSteak material can be provided in rolls so that you determine the length that you want to use.
Another option we can imagine is the possibility of using meat netting and a sheet of DrybagSteak on the fat cap and meat sides, leaving the bone side open, since you are planning to age a bone-in piece. This would effectively prevent the growth of mold or bacteria that can impart an off flavor to the meat or umami-creating fat.
However, ultimately, with the current technology, we might have to recommend that you limit the subprimal to be dry aged to a size that fits inside the 400mm/16 in. lay flat.
Thank you for your patience with our exploration of the possibilities.