Debate: should you age beef in the bag or unwrap it?

Old timer at a shop in Denver told me to always dry age beef unwrapped for better crust. But my last batch of ribeyes lost almost 25 percent weight and felt like a waste. I switched to keeping them in moisture-permeable bags after that and got way less shrink. What's your take on aging methods, bagged or naked?

2 comments

2 Comments

grant_ross275h ago

Bagged all the way, that shrink drove me crazy too.

derekgibson3h ago

I read somewhere that the bagged method actually started in the Pacific Northwest, and @grant_ross27, your shrink story sounds all too familiar.