The BBQ Blog chronicles our adventures in search of the perfect all-natural BBQ.
"Drybags are a scientifically-proven and chef tested, unique European technology that allows anyone to create custom dry aged steak. The material forms a bond with the proteins on the surface of the beef allowing moisture to permeate out while blocking oxygen and off-flavors. With DrybagSteak technology you can successfully create the ultimate dry aged steak in any well-ventilated cooler or refrigerator without risk of spoilage."
Hope I can try out some Dry Bag aging soon!
Update: Found this great overview of the Dry Bag here.
"Imagine going into a local supermarket or butchery, pulling out your cell phone and using its camera to instantly check for the best piece of meat on display." - From Article by Joshua Williams.
Researchers use infrared cameras to determine taste quality of Japanese beef. You gotta love the future-now.
I found this "Introduction to Organic Beef" on a Canadian government website. Here is a great quote:
"Although successful organic grain farming is not dependent on the inclusion of livestock, having a mixed operation does complement the holistic approach of organic agriculture, especially through nutrient recycling."