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Dry age question

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  • benfeng
    Former Member
    • Apr 2017
    • 15

    Dry age question

    Hey can anyone tell me whether you can dry-age meat that's previously been in cryovac?

    I spoke to a young fella at my local butcher today, who claimed he was a guru on dry aging.
    He reckons that dry-aging meat after taking out of cryovac "wont' work" or at least won't work anywhere near as well as stuff that's never been cryovaced.
    Be interested if there's any science behind why or why not, but can't seem to find anything.

    Trouble is that in our parts it's difficult to pick up any decent stuff that hasn't been cryovaced, without paying and arm and a leg.

    I've just started dry-aging at home - 1st attempt was a disaster (budget cut, and too cold i think), 2nd attempt was very tasty and tender (28 days). Both taken from cryovac.
    About to chuck in another ribeye that's come out of cryovac, but interested to know if i'm doing the wrong thing.
  • HorseDoctor
    Charter Member
    • Sep 2014
    • 1147
    • Central Iowa

    #2
    Dry aging beef that has been in a cryovac bag has worked fine for me. I probably wouldn't (knowingly) chose a piece to dry age that's been in cryovac bag for a month or so,but anything with a recent pack date will work fine. The fellow at your butcher may have stated his opinion in attempt to sell you some of their product rather than have you go to Sam's or Costco...

    Comment

    • rodkeary
      Club Member
      • Jan 2017
      • 211
      • Pacific Northwest
      • Weber Genesis
        Bradley Smoker

      #3
      I've had very good success with dry aging strip loins purchased from Costco that were cryovaced. I've always started the dry age process ASAP after purchase so the wet age (if any) has been minimal.

      I've never dry aged any meat that has not been cryovaced.

      Comment

      • EdF
        EdF
        Club Member
        • Jul 2016
        • 3229
        • Atlantic Highlands, NJ
        • Uuni Pro (new kid in town)
          Karubeque C-60
          Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
          TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
          Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
          Thermapen
          Thermapen Air
          ThermaQ (or its predecessor)
          Thermoworks Hi temp IR
          BBQ Dragon & Chimney of Insanity
          Various other stuff

        #4
        The Umai bag people recommend using cryovaced meat for dry aging, because the bag sticks to it better. https://www.drybagsteak.com/

        Comment

        • benfeng
          Former Member
          • Apr 2017
          • 15

          #5
          Thanks guys, much appreciated.
          That makes me feel better. Yes, I try pick the freshest pieces and take them out of cryovac straight away.

          One pain in the neck is that in our area (Australia, with no Sams, and Costco is 1.5 hours away) bone-in ribeye is always more expensive that deboned, (have to get a butcher to do bone-in specially, so never get any specials.) This means dry-aging as deboned and trimming meat instead of fat & bone.

          Thinking I might might ring around for some decent prices on 1/2 cow, then I can get it how I want it...

          Comment

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