Reply to "Wet Aging Beef"

I think the point we're making is it's okay to do a large cut in the ORIGINAL cryovac. Once that package is cracked, then you have issues. A lot of us do it (search wet aging and you'll see lots of comments).

Open, cut and refreeze is fine, just don't leave open for a few days then freeze. For food safety, I would only freeze the day you cut it.

The clock on aging is one duration. So ANY time the beef is above 40, it cuts the total duration down. I learned about aging from a Master Butcher in KC who supplies meat in that town.

Example. If the food truck delivering the meat is warm or the case sits out on the counter above 40, all of that affects the duration.

It's about Food Safety. You can age, just need to be aware of the issues.

I would never age anything once it's been cut. Some people swear by the dry aging bags, but I'm not sold yet. Dry aging is a whole different animal.

As always YOU can experiment, but your individual results may vary. I don't tempt the Food Safety Police