The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Aging previously frozen beef
May 2, 2014 at 9:34 pm #1937gerald flanaganMember
There is a great sale today and tomorrow on prime rib eyes, but I don’t want to start my process yet. If I freeze the whole cut, will it dry age as well as if it had not been frozen?May 2, 2014 at 9:52 pm #8114
No problem, Gerald. I assume the meat may already have been frozen actually so you might ask if the store has any in back in the freezer. Otherwise I also assume the meat is in a cryovac packaging so leave it that way and freeze it for now. When you do plan to start the aging process just make sure the meat has thawed before going into the UMAi bag. RonJuly 5, 2014 at 12:01 am #8411CurtisMember
I have a side of beef cut and wrapped in my freezer. The meat must have come from an old cow because the steaks and roasts are very tough to eat. I know it’s not a good idea to thaw meat and re-freeze it, but would ageing change that? Would I be able to thaw some, age it and then freeze it again?
CurtisJuly 5, 2014 at 12:39 am #8412
Welcome aboard, Curtis! Here is a link which says you can thaw and then refreeze:
OTOH the common logic issue typically is that bacteria may form on the meat after thawed so it depends on the individual’s view of sanitation steps. Personally since you already said the meat is tough while aging does tenderize beef I’m not sure I’d waste the time nor UMAi bag trying to make it happen since the deck may already be stacked against you! How about thawing enough at a time, grind it up and eat as hamburgers instead of tough steaks?
RonJuly 5, 2014 at 12:56 am #8413CurtisMember
That’s a lot of burgers and meat loaf 🙂 Thanks for your advice and the link!
CurtisJuly 5, 2014 at 2:56 am #8414Jan OomsMember
I would make Biltong from the leaner cuts. Plain, Spiced and Smoked.
When finished, slice the biltong paper thin, across the grain. It becomes suddenly much in demand.
You can also dry the sticks right out, and vitamise tem to a course powder to sprinkle over Pasta, Pizza etc etc.
Try it, you’ll like it.
Jan.March 26, 2018 at 9:33 pm #11538
hey have a big question.
im currently dry aging 3 10lbs ribeye roasts 30lbs, i started it prior to finding your product, which im going to start using.
i am currently at 10 days of dry aging with 11 to go. i noticed today that the half of 2 of them is frozen. the meat smells good still. i lowered the fridge temp. is it still safe to use? or is it completely ruined?March 26, 2018 at 9:42 pm #11539
Welcome aboard! In the case of your meat being frozen then it will need to thaw since the ideal temperature range for dry aging is 34º to 38º. If you have already sealed your frozen meat you are fine, but you should take in consideration the number of days it takes to thaw and then starting your aging count from there. As for the meat being ruined? No way!
RonMarch 26, 2018 at 9:51 pm #11540
the meat is unsealed, im using a method of leaving it open, first time and last time. im going to start using your system.March 26, 2018 at 9:53 pm #11541
i was concerned since the meat was in the middle of dry aging and froze. thanks for the quick responseMarch 26, 2018 at 9:57 pm #11542
Sorry I misunderstood. So this really isn’t a question about UAMi bags then – right? So if your question is merely a matter that the raw meat you are aging “nekked” is still frozen – then no it really isn’t aging since aging is a matter of reducing the water content in the meat.
RonDecember 31, 2019 at 1:33 am #12816
Just started Day 1 ofthe dry age process using Dry Age Bags on a fridge thawed frozen ribeye. Noticing there are still liquid accumulating in the bag edges despite previously removed the excess liquid in the original vacuum pack prior to inserting it to Dry Age Bag…
What can be done with the excess liquid? Anything to be concerned about? Will the excess liquid be gone eventually?
Thanks in advance…December 31, 2019 at 2:08 am #12817
It would have been best to have drained off that captive moisture. How long do you plan to dry age it?
RonDecember 31, 2019 at 2:11 am #12818
Planning for 28 & 40 days respectively
I have drained off the initial liquid after thawing in the fridge for 48 hours before transferring it to the dry age bag. Any advice on how to completely drain it off in the future?December 31, 2019 at 3:55 am #12819
Herewith is the current status of the dry bags
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