Debate: dry aging bags vs. traditional dry aging lockers - worth the hype?

Honestly I was super skeptical of those dry aging bags when they first came out. Thought there's no way a plastic bag can mimic what a proper walk-in cooler does over 45 days. But a buddy of mine in Phoenix runs a small shop and he's been using them for about 8 months now. He showed me a ribeye that came out of a bag after 60 days and the flavor was legit deep and funky, good crust development too. On the flip side I still hear old school guys saying the moisture loss is different and you don't get the same concentrated beefiness. My hang up is the cost per bag adds up quick compared to just building out a cooler. So what's the verdict from people who have tried both, is the bag method actually comparable or is it just a shortcut that's good enough for home cooks?

2 comments

2 Comments

the_val20d ago

60 days in a bag? That actually blows my mind because I figured the plastic would start breaking down or something before then. Your buddy must have his humidity dialed in perfectly to get a good crust without going too far. I still lean toward building a small cooler setup if you're doing this regularly, but maybe I need to stop being such a snob about the bags.

sarahsullivan20d ago

Nah, @the_val is overthinking this whole thing, it's just meat and salt.