The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › Storing Dry Aged Steaks › Storing Dry Aged Steaks
Thanks for the reply… For me it’s a consistency thing… Although slight, I have noticed the texture change when a steak has been frozen. (I seal just about everything…I keep 15-20lbs of Grouper on hand for the off season)
I guess I should have said that I would only cut the two portions off I need. I’d leave the bark on the unused portion. So later I’d only have to cut then de-bark the new portions as well as trim the exposed end.
My only other choice is to dry age smaller portions… but I think the bags might be more expensive than the @6.99 Choice I get that works really well for this. I even get prime @8.99 sometimes
Does that make any sense?