Dry Aging Bags Brisket/Bone-In

Name: Dry Aging Bags Brisket Bone-In
SKU: UM-AC-DAG-BR
Price: 22.45 USD
Availability: InStock

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$22.45

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3 Steps to Ace a Dry Aged Steak window.SHOGUN_IMAGE_ELEMENTS = window.SHOGUN_IMAGE_ELEMENTS || new Array(); window.SHOGUN_IMAGE_ELEMENTS.push({ hoverImage: '', uuid: 's-4710e286-a908-4ad5-b07a-0fde5ffee932' }) window.SHOGUN_IMAGE_ELEMENTS = window.SHOGUN_IMAGE_ELEMENTS || new Array(); window.SHOGUN_IMAGE_ELEMENTS.push({ hoverImage: '', uuid: 's-746efba7-e50d-471d-a3ca-bdc942a326d4' }) Select a quality subprimal cut from your favorite butcher shop. - Clean surface area- Cutting board- Scissors- UMAI Dry Aging Bags- Fridge Space- A rack- Time window.SHOGUN_IMAGE_ELEMENTS = window.SHOGUN_IMAGE_ELEMENTS || new Array(); window.SHOGUN_IMAGE_ELEMENTS.push({ hoverImage: '', uuid: 's-d92c80a9-2301-45e7-9ee0-bf2b1406cbdf' }) Make sure to keep your work area and hands super clean. - With your clean hands or new gloves, pat dry with paper towels your wrapped beef. - Cut the bag to transfer all the subprimal cut in one motion. Push the meat t

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