The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Newby wannabe dry-ager here with a couple of questions…. › Newby wannabe dry-ager here with a couple of questions….
January 27, 2017 at 8:54 pm
#10833
Member
Welcome aboard, Tim.
That funky first smell off cryovac sealed meat is commonplace and the longer it was sealed (wet aged as it is called) the more noticeable the funk!
As for grass fed vs. grain fed beef being trickier to age – that’s a new one to me! Personally I can’t think of a reason why it would be.
And lastly, yes you can dry age previously frozen sub-primals and I do it all the time!
Ron