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Topic: First Time – not so great
Hi guys! So I have been a fan of dry aged steal for a few years now and am so used to having dry aged that I cannot settle for anything less.
I finally got my own place and therefor the room to do whatever I want in my fridge. I got a AAA strip loin and a rib eye from costco and made sure they were tenderized. The issue I am having is with mold. I noticed there was more air in the striploin after 2 weeks and upon closer inspection, some withe mold spots. The ribeye’s seal was perfect with no air that i could see. After 1 month, the white mold turned to what seemed to be yellow then green. I read on here that anything other then white is no good so I halted the striploin, trimmed, cut and tasted. The smell was fine and it tasted fine as well.
I then went to double check the rib eye and noticed there was even more green then the tiny spots that were on the striploin. I had used a strip of parchment to prevent the bones from poking through the Umai membrane and there was some green under that. There was also some iside one of the bones that i could see in the cut part of the bone… and a few other spots. So by then it was midnight but i figured I had to do something. So I also pulled it out, buy this one doesn’t smell like the other one. Doesn’t like decay or anything I can describe. When i put my nose up to it and smell, the only comparison I can give is some sort of rubber. The meat is not firm at all and there is some red jellowy stuff where the “eye” part of the fat is.
I’d like to know what you guys think.
I use a brand new fridge that I open at least two times a day. The humidity level was over 60 for the entire duration. The meat was in the original butcher’s vac sealed bag, not tenderized. The obly thing O could think of is I must have poor’y handled the meat when i transferred it into the Umai. I was careful to follow the instructions.I emptied out as much of the original liquid as possible while leaving the meat very moist and transferred it into the Umai by dropping it in form the other by inserting one into the other a little. I also cleaned the original packaging as to not contaminate. But I must have touched something at the part when inserting the parchment.
For the striploin, I am pretty sure the faulty seal is the culprit but what about the rib eye?
Altough I uploaded some pictures, the green is really hard to tell.
Thanks for. Your input.Close-up image of cut bone. I wasn’t avle to take a picture where you could see there is some green, but part of the bone that looks white in the image was actually green.
https://ibb.co/cFdNzsnParchment paper before and after removing it. Same as before, although you can discern some green, it was more obvious in person.
https://ibb.co/Gdx1kM6
https://ibb.co/5Mh66d3The round cut mark you can see to the left has green around it, but again, can’t really tell from the image.
https://ibb.co/Fmqp3kqThe red jello I was talking about.
https://ibb.co/ZKDqSg1The last one was just to show the result. Meat looks great, but is super soft and does not have a uniform smell to it. Some parts smell a bit like beef others more like the rubbery smell I was describing.
https://ibb.co/MDKFjTXHello,
So almost two weeks ago I bought a 3.8 kilo (=8.5 lbs), top-quality ribeye to dry age with the UMAI bag for approximately 30-35 days. Now 11 days into the process there are white/green spots (mold?) on the meat, as well as some dark red/brown moist on the outside and inside of the bag.
This is first time I’m doing this, so I am a bit concerned as I have no experience about how it should look, hence I’m asking here.
I’ve added some pictures below:
Green/white spots and marks from rack as there was moist on the outside of the bag
Gree/white (mold?) spots
Gree/white (mold?) spots – does not look good
Mold?
As you can see, blood/meat juice on the inside and outside of the bag
This is how I store it. I was wondering if this space is too tight? Do I need more room for air to circulate?Some things to add.
- I did not wear gloves when I transferred the meat to the bag, which I’ve read afterwards that you should. However, I made sure to thoroughly clean my hands.
- As you can see I wasn’t able to get the bag entirely tight against the meat on all places. But as I understood it this is okay as long as you have around 80% coverage on the meat? There’s no air leakage.
- The refrigerator is at 7 degrees celsius (=44.6 degrees Fahrenheit). Is this too warm?
- …. Or am I just too worried and the meat is fine? Can I just trime away the bad parts when the process is finished? I don’t feel any bad smell.
Thank you in advance for your help! I really hope the meat is fine.
// Worried Beginner on dry aging