LOL.....He's not giving up any of that fine meat!

Originally Posted by eh76
Explain please why it is not real dry aging. Certainly is not wet. That piece lost over a pound in 28 days. The surface has dried out and hardened. Curious as to your reasoning and knowing your background is in meat processing.


The bag lets moisture out that much is true, but doesn't let oxygen in which allows for a anaerobic (wet) age environment. By contrast it's more of a wet age compared to a dry age in theory. Oxygen is needed for the flavors to enhance do to spoilage bacterium/molds/fungi and help to break down connective tissues, not to mention gives it the pungent flavors. Moisture loss concentrates the flavors. Together you get a tender piece of meat and a concentrated "Beefy" and "Aged" favor in the end product. So if you Wet Age you don't get these "Aged" flavorings, and you don't get the moisture loss, it tastes and smells sour and flavorless.

Take a quick look at this: http://www.theatlantic.com/health/archive/2010/04/dry-vs-wet-a-butchers-guide-to-aging-meat/38505/

Or this: http://blog.golbsalt.com/2012/09/07/umai-dry-bag-is-it-really-dry-aging/

But the problem here is; how does the average person age meat in a small refrigerator? They don't have the right equipment?
UMAi does some of the process by allowing moisture out, but it doesn't let the spoilage organisms in. This creates enzymed broken product with moisture loss, but fails to give you that extra pungent flavor. But hey, it does work, you just don't get the real "Aged" end product, but you do get pretty dang close! Not bad if you ask me especially for the average person to be able to make these type products under below professional conditions. But there is a large difference between the three.

Wet=Bronze, Wet-Dry=Silver, Dry=Gold


All tyranny needs to gain a foothold is for people of good conscience to remain silent.