New to aging meat

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8 years 3 months ago #2619 by Mrblond
New to aging meat was created by Mrblond
Hi all,

I have been reading everything on here for awhile, and decided to take the plunge. Stopped by the local butcher and picked up a 17lb NY boneless strip. He said they it rare that they have them so I jumped on it. Not cheap though...
Question: Since its so large, can I cut it in half and age the two halves each in their own dry bag. Reason I ask is that it would fit in the fridge better that way.

Thanks

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8 years 3 months ago #2620 by RRP
Replied by RRP on topic Re:New to aging meat
First of all welcome to the forum, Paul! You'll be glad you took the plunge! Yes you can cut the sub - primal in half and age it in 2 different bags. BTW 17 pounds for a boneless NY is a big one! - My experiences have been more in the 12 to 13 pound range.
Ron

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8 years 3 months ago #2622 by Mrblond
Replied by Mrblond on topic Re:New to aging meat
Thanks Ron, It is a big one, would take picture but have not had time. I have a Vac master 215C chamber vac that I got last month. It rocks the house....Anyway, they say I can use a chamber vac with the bags (that was another reason I asked if I could cut it in half so it fits in the chamber). Any tips I may not be aware of using the chamber vac? I ordered large bags so as to have room incase I have to reseal. Any concerns that by cuttiing in half I may introduce contaminants that ruin the aging?

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8 years 3 months ago - 8 years 3 months ago #2623 by RRP
Replied by RRP on topic Re:New to aging meat
Paul, While we have had a few posters here using chamber sealers they don't come around too often - other than toasty so maybe he will see your question and chime in here. As for cut it in half - just as long as you use standard sanitary procedures like a clean knife and surface you'll be fine - BTW I always handle my meat with food safe disposable gloves - they are only like a penny a piece. Ron
Last edit: 8 years 3 months ago by RRP.

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