Had to pick between dry aging bags and a dedicated fridge for my shop last month

I run a small butcher shop in Austin and I was trying to decide if I should spend $500 on those dry aging bags or just buy a used fridge for $200. I went with the bags because I didn't have floor space for another fridge. After 28 days on a prime rib, the bags worked fine but the texture wasn't as good as the fridge method I used to use at my old job. The meat lost a lot of moisture and the bark felt more rubbery than crusty. Has anyone else tried both and noticed a big difference?

2 comments

2 Comments

xenagarcia26d agoMost Upvoted

the texture wasn't as good as the fridge method" yeah that matches what I've heard from a buddy who runs a shop in Dallas. He tried the bags for a month and said the meat came out with that weird rubbery feel too, like it lost something the fridge gives it. Have you noticed if the bags ruin the outer layer for trimming or does it still come off clean?

jennysullivan25d ago

Oh man @xenagarcia, have you tried trimming one after the bag method? The outer layer gets this weird sticky film that makes it harder to get a clean cut, almost like the moisture did something to the surface. My buddy in Austin told me he had to toss way more trim than usual when he tested them out, so you're not alone on that.