The beef used in the videos is store bought. Is this meat aged prior to being drybagged? I live in Costa Rica and the beef from the butchers or the retail stores is usually not more than 4 -5 days old before it is sold. Approximately 5% of the total weight is blood. Should I age the meat prior to using the umai system? Thanks Tim
Tim, Welcome aboard. I was hoping that someone else might come along from Costa Rica or another country where butchers practice the same methodology. I know here in the USA the slaughter houses let the carcasses hang much longer than the 4 to 5 days, but then they are hanging in a very cold controlled environment. My guess and I do mean guess is for you to go ahead and seal the meat in the UMAi Dry bag just for sanitary reasons rather than to attempt to extract more blood on your own. Ron
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