Dry aging beef?

[stearns]

Originally Posted by mosesbotbol

Looks great. Why not the kamado the whole time?

What kind bag? I assume it let in some air? Did the meat touch any part of the bag?

I had a half a steer (grass fed from VT) aged 60 days before being cut and there was some funk to that as well. Next time I buy again, I may ask them to age longer. Between the grass fed and dry age, it was certainly different tasting.

Think he is talking about these bags, but Dom correct me if I'm wrong

Originally Posted by pnoon

http://drybagsteak.com/