Beef dry-aged in drybag

By Christopher R. Raines

I first learned about the technology to dry age a beef in a bag (yes, this is possible) a few years ago when I was a graduate student at Kansas State University (thanks to this study and this study).  In short, the bag allows for moisture to evaporate while maintaining a plastic barrier on the meat.  Now the “drybags” are available to consumers for in-home dry aging. Continue reading