Tallow (or rendered beef fat) before bagging and aging

  • dom275
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2 months 1 week ago #13984 by dom275
Hi guys,

I've seen a number of videos, pictures, etc. of people using tallow, which is rendered beef fat, as a shell or additional coating when dry aging. I've never seen it inside an UMAi bag? Does it defeat the purpose, as I would imagine it would still form a bond.

Is this safe or a bad idea? Will it work or will it be an experiment?

My butcher trimmed my rib roast a bit more than my liking, they still have the fat cap on but not as much as I'd like and I want to take one of them to 60 days..

Thoughts? Advice?

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2 months 1 week ago #13987 by RRP
Applying tallow is a BAD idea. Anything that blocks the airflow through the UMAi Dry® bag can cause the meat to rot. Please don't blend techniques you have read about with commando type of aging. That also means there is no need for computer fans, humidity gizmos, butter, tallow, lard, cheese cloth, or seasoning etc etc.

Ron
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2 months 1 week ago #13991 by dom275
Thanks Ron! That's all I needed to hear. More yorkshire pudding! :)

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