The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Question about a 7-Bone Rib Roast › Question about a 7-Bone Rib Roast
Ron PrattThis question clearly is a quandary! Since it had already been removed from the cryovac I just imagine that butcher took it to his sink and washed it with water before placing it in his showcase. That also means there is a chance of airborne bacteria has already landed on the meat. I would NOT trim any of the present bark! Additionally without any surface moisture on the meat before bagging it – then if it was me I would carefully rinse it under a running cold water faucet. Then without drying it go ahead and place it in my UMAiDry® bag and seal it. Good luck! Ron