Dry Aging Beef with Specialty Bags

[mmille24]

Has anyone tried this?

http://drybagsteak.com/index.php

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=758505&catid=1

Now with that guys idea, you don't even need to buy a new vacuum sealer. I'm going to give this a try, I just ordered 3 big bags. I'll let you know how it all comes out. I called my local Costco today and they will sell me whole USDA PRIME ribeyes for 7 dollars a pound!!

[MattJohnson]

Thanks for posting that. I've been trying to find a way to try these out without having to buy more appliances.

[Anna N]

Ran across a reference to these as I surfed the web today - time on my hands as I am confined to barracks with a sick relative. But I am very interested to hear if any members have used this system. It sounds feasible to me but then you haven't seen my high-school science marks.

[Kerry Beal]

Sounds intriguing. There is a site here that talks more about the bags. Check out the suggestion for using a little sleeve of foodsaver bag to allow you to seal using your foodsaver. Brilliant in it's simplicity.

[mmille24]

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=764307&catid=1

Post on how to seal the bags using the newer version of the foodsaver.

[paulraphael]

I'm a bit skeptical. I don't think you should be able to call this process true dry aging. The bags may be moisture-permeable, but the rate of moisture transfer is going to be very, very low compared with open hanging. Kind of like the difference between wearing a gore-tex jacket and wearing nothing.

Maybe should be called moist aging?

Maybe this can give good or even great results, but I don't trust the "scientific" article cited on the product page .. it reads like an ad and is in a trade journal, not a scientific one.

Edited November 21, 2009 by paulraphael (log)

[ray goud]

Have you ever seen beef being dry-aged? It simply hangs or sits, without any "protection" in a refrigerated environment, until the operator judges it is done. How does a bag, sealed or not, duplicate that?

Ray

[mmille24]

They have been in there since Monday, look pretty good to me, the bags were sealed using a foodsaver. 19lb Choice Boneless ribeye, my Costco ran out of the prime.

I plan on aging for 21 days, so we have some more time to go.

[qrn]

I have aged (obviously not "DRY") beef in the cryovac bags from the meat packers for 60 to 80 days.

There is much improvement , but, its not the same as dry aged,,,,

Bud