Dry aging beef?

[T.G]

Originally Posted by stearns

First steak is in, just over 6lb of USDA Prime Loin from Costco (had to cut the narrow end down a little to fit into the bag)

Sealing this bag was a bit of a bi***, but I followed the method from here about doing a diagonal seal first and it helped. I also did a wet seal twice for each and it seemed to stick, I couldn't do a full vacuum seal because there was too much juice in the bag and I was worried it would get up there but I got at least 85% of the air out like the instructions say, pretty much all of the steak was in contact with the bag. Not sure what the plan is, maybe cut off some steak every 14 days to see how things progress, but looking forward to it

Any reason you can't partially freeze the steak before putting it in the bag? It would solve your juice problems.