Dry age from frozen?

[radshop]

I've done plenty of Umai dry aging, but never from frozen beef. Has anyone done it and does it make a difference in the result?

I'm curious because I have an opportunity to get a whole grass fed beef at a discount, which of course would arrive processed and frozen. If I can dry age, I will ask them to ship me whole roasts and primals rather than cut into steaks.

[WI Bubba]

I would let it thaw in the fridge before putting it in the Umai bag. I wouldn't expect any quality issues.

[grantgallagher]

Im not an expert on this, especially as ive never done it. But im pretty sure the dry aging process involves active microbes and that would probably be inhibited in the freezer. If you put it in the umai bag frozen then put it in the fridge i would imagine you will lose the seal and adhesion of the bag as it thaws. Overall agree with the above, let it thaw then dry age and i wouldnt be worried about refreezing some steaks when you portion it out after aging.

just my completely uninformed two cents though.

[Bogy]

I have no experience with dry aging, but I have lots of experience with buying beef at least a quarter or side at a time. So I have lots of experience with beef that is frozen by a processor. One thing to remember is that it's not like putting beef in your home freezer to freeze. The processor is freezing it much more quickly. I've gotten lots of beef in the traditional plastic wrap and then butcher paper. But more of my local processors are going with cryovac packaging. I ended up over a year ago with a quarter and a side within 2 weeks of each other. The quarter was first, in cryovac. It went on the bottom. Just recently got down to those cuts, and when I take them out and defrost them, they might as well be fresh. At least in my opinion. Just let it thaw in the refrigerator, then treat it like you would a fresh cut of beef. And refreezing beef is not the big deal some people make it out to be. Again, my opinion.