Health Inspectors

[Bobby]

Hi Folks,

I have used the Dry Bags for quite a while and love the product it produces.

Has anyone tried using one in a restaurant yet? I am consulting with a couple of restaurants and think this could add a nice unique product to their branding. My initial thought is the inspector wouldn’t have a clue as long as it was stored properly to begin with, but if they saw it 40 days in they might be a little curious why the moldy looking beef is in the fridge.

[Ron Pratt]

Good Morning, BobbyQ!!! Welcome aboard and I’m glad to see you have joined our forum! I knew you had used the Drybags because Kim had mentioned you served some steaks in one of your cooking classes. To answer your question – yes there are commercial customers using Drybags for aging their beef. Some are restaurants and some are wholesalers. Let me give Thea a heads up about your inquiry and I’m sure she can answer your questions. Ron

[Bobby]

Hiya Ron,

My initial thought was to e-mail you because I know that you are the dry bag Dude, but I figured posting here would maybe help someone else out also.

I appreciate very much your quick, helpful, and concise answer. You da man Mr. Pratt!!

E-mail me off the forum I would love to catch up with you.

Bobby

[Thea]

Bobby,
DrybagSteak technology has been used by restaurant chefs and meat suppliers sourcing restaurants for the past five years. As Kansas State University’s Fresh Meat Lab has published three separate studies using this material, we have had plenty of assurance that the process is both safe and a genuine way to yield dry aged beef in regular commercial facilities.

In recognition of this, the National Restaurant Association gave us a Food and Beverage Product Innovation Award in 2011.

I would be happy to answer any questions you have about how best to set-up custom in-house commercial aging programs.

–BagLady
(aka Thea)

[Rob Babcock]

The Chef & I did one ribeye but we ate it all before we could serve any! :laugh: We’ll probably do more down the road, though. I did give him one bag to do a prime rib for his own Xmas dinner.

[Author]

Posts