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Since its the Holidays, I normally end up doing a good amount of prime ribs for parties and such. I wanted to post some pics of my last batch of dry aging. This is some of the best quality meat HANDS DOWN! I have ever worked with. It looks like almost Wagyu level of marbling. I found a local source that raises on grass and finishes on grain and this has been my second batch of meat from him, the first was incredible as well. Best part is, I pay wholesale, $5.10 a pound. I do not dry age with Umai, I don't believe it gives you a true dry age experience since it does not allow air in. I believe the fat and meat has to oxidize to develop the true dry age flavors. Your meat should have a smell of freshly popped popcorn. Umai's only allow air out, but not in. Don't want to start an arguement, but I do get why people use the Umai bags for convenience, but if you have a space in a full size fridge, not a dorm fridge, you can get these same results. Here are the pics: Look at that marbling, Also, notice how much of the Spinalis Dorsi is left intact. You can only achive this when you age with a full fatcap and cap meat layer