I compared dry aging bags vs the real deal last month and it's not even close

Got a small primal of ribeye from my supplier. Stuck half in a dry aging bag from the store and hung the other half proper in my walk-in. Bagged one had that weird off smell after 21 days, real one was perfect. The bag meat lost way more weight too. Anyone else tried both and seen the same thing?

2 comments

2 Comments

logan_thomas8716d ago

My 35 day dry age bag ribeye from SteakAger came out perfect with no weird smell at all. I lost maybe 12% weight while the full setup guys I know lose closer to 18-20% to trimming and moisture loss. The bag meat gave me a more concentrated beef flavor than I expected, actually tasted cleaner than some of the wet aged stuff my buddy pulled from his dry locker. Waste is way lower with bags too since you dont have to cut off a thick brown crust. I think folks mess up by not controlling the humidity or temp right in their fridge when they try bags.

dylan_rodriguez16d ago

Wait, you only lost 12% in a bag? That sounds way too low. Every time I've tried bag aging I'm usually staring at like 15-18% loss at least, and my fridge humidity is dialed in tight. How long did you let it go in the bag? I wonder if your ribeye was just a freak piece with really low moisture to start with.