Already dry aging Rib Roast to bag or not to bag

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3 weeks 6 days ago #13813 by Spaknives
Hello, I am new to the Umai dry aging bags. I have dry aged a few items without bags. I just order the Artisan kit with the vacuum sealer.
I just butchered a prime steer I raised. I let the carcass hang for 20 days in our walk in cooler. I butchered the animal 3 days ago and cut a nice 5 rib roast. It has been resting in a frost free fridge by itself on a rack uncovered since then.
My question is when my kit arrives in the mail (probably 5 or 6 more days) should I go ahead and use the umai bag on it then? Or will the roast be to dried out by then?
Any suggestions or help would be much appreciated! Thanks, Shane

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3 weeks 5 days ago - 3 weeks 5 days ago #13814 by RRP
Shane, welcome aboard!

UMAi Dry® requires a really moist, gooey meat surface for the membrane to bond and form the protective environment. It is designed for use with previously commercially cry-o-vac-ed meat. The precious meat you raised and had butchered, has already been aged and dried will likely not be improved by the application of UMAi Dry®. Dry meat surface = UMAi Dry® “failure"
Ron
Last edit: 3 weeks 5 days ago by RRP.

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3 weeks 5 days ago #13815 by Spaknives
Replied by Spaknives on topic Already dry aging Rib Roast to bag or not to bag
Thanks Ron! That is kind of what my suspicion was. I am still looking forward to using my Umai Dry kit on lots of other projects. Can't wait for it to get here!

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3 weeks 5 days ago #13818 by Spaknives
Replied by Spaknives on topic Already dry aging Rib Roast to bag or not to bag
How about frozen meats? I know it is way better to use fresh or wet aged meats, but can a frozen cut of meat be defrosted and then bagged while it is still moist?

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3 weeks 5 days ago #13819 by RRP
If frozen while still in the original cry-o-vac-ed bag then yes, otherwise you risk not having good adhesion to the meat. Sorry...
Ron

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