wet aging then dry aging

[Ron Pratt]

Preface: This is just me speaking as a person and NOT as a moderator of this forum – OK?

To my way of thinking wet aging when sealed in cryovac is nothing but tenderization via controlled rotting of meat. The use of a UMAi Dry bag allows the moisture content within the meat to escape thereby tenderizing the meat whereas cryovac does not.

Ron