I thought dry aging in a fridge bag was a gimmick until a $18 ribeye roast proved me wrong

Mila Brown · 2026-10-09T18:05:02.948026+00:00

Lost power for 9 hours at my shop in Boise last month and my walk-in hit 46 degrees, so I threw the roast in an Umai bag at home out of spite. 45 days later it had that nutty crust and none of the funk, so what else am I wrong about?

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I thought dry aging in a fridge bag was a gimmick until a $18 ribeye roast proved me wrong | Butchers - Chatter Central