The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Individual Steaks not Recommended, Right? › Individual Steaks not Recommended, Right?
Tony ErneI agree you could introduce bacteria onto the meat if you handle it during removal from the cyro-bag, but lets face the facts here. I have dry aged with out bags and I wash the meat off, pat it dry with paper towels and place it on a rack inside my fridge. The bark forms just as nice as the dry age bags.
I just pulled a finished rib-eye bone-in (NOT bagged dry aged open air) out of the fridge and cut it into steaks.
I have a day 36 with the UMAi dry age bag bone removed rib-eye still dry aging in the fridge.
I just place two more rib-eyes 19 and 21 pounders (both prime beef) using UMAi dry age bags into my fridge.
So now I have 3 UMAi primal’s bagged one coming out in a few days and two left to age.
Good luck on what you plan on doing its all fixable if you do something wrong since the bark stops any internal damage caused by Bacteria on the surface of the meat.
Just remember to keep your temps at 33-38 degs, good eats dude