Old timer at the wholesale club changed my mind about aging beef in the bag
He pulled me aside last Wednesday at the Boston Cash & Carry and said 'you're losing money letting that strip loin sit in the cryovac for 28 days, the moisture breaks down the muscle fibers into mush and you're giving away yield on every steak,' and now I cut mine open at 14 days max, anyone else had better results with shorter wet aging?