The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Pot roasts, London broilers and similar cuts. › Pot roasts, London broilers and similar cuts.
Ron PrattWelcome to the forum! Looks and sounds like your first attempt was a smashing success! As for dry aging lesser cuts like you mentioned it’s up to you, but I would not waste my time nor bag. As for aging previously frozen meat – sure you can! I believe you would find that many times those large sub-primals suitable for dry aging have already been frozen when shipped! As for the missing moisture what I have done before is using a food grade mister I lightly spray the meat using bottled water. You just want to make the surface slightly wet, not dripping wet. Then if you do over-wet it just shake the excess off, don’t dry it! Ron