Appreciation post: dry aging bags changed my whole display case setup

Started using those breathable dry aging bags in March for my beef cuts, and the difference is night and day. Before, I'd lose maybe 10-15 percent to trim waste on a typical ribeye. Now I'm down to almost zero, and the darker crust actually looks intentional when customers ask about it. I switched my front case at my shop in Portland to sell the aged cuts directly, and people are eating it up, pun intended. Only issue is explaining the darker color to new customers, but the taste sells it. Has anyone else tried these bags for smaller portions, or is it just for full primals? I'm curious if the short ribs do well in them.

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ruby65922h ago

“The darker crust actually looks intentional” is the exact phrase I needed to hear. My buddy tried those bags on a single picanha and it turned out great, but he swears the short ribs came out too funky for his taste.