Vent: I thought that new 'dry-aging in a bag' method was just a gimmick.

A sales rep left a sample unit in my shop for a month, and I finally tried it on a rib section. The flavor development was actually impressive, and I lost far less product to trim than with my old open-air fridge. Has anyone else given these systems a fair shake and seen similar results?

3 comments

3 Comments

ellis.hayden10d ago

Lost far less product to trim" is the real win, in my book.

lee92610d ago

Exactly, @ellis.hayden. That's the kind of efficiency that really adds up over time.

logan7056d ago

What's your secret for keeping trim waste low, @ellis.hayden?

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