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4116 German steel for processing larger cuts of bone-in meat or breaking down poultry
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non-porous
No need for rotating or extra flipping
Dry Aging Bags Brisket/Bone-In Specialty Charcoal 4116 German steel for processing3 Steps to Ace a Dry Aged Steak 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 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 to the UIMAI bag without any liquids. Make sure to extract
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