Finished Steak storage

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2 months 2 weeks ago #14435 by RUNUM
Finished Steak storage was created by RUNUM
I have just finished dry aging a large strip loin and it will take a while for me to eat it all. What is the best way to store the finished product? I've considered vacuum bag storage but how long will it stay good in the fridge. I don't want to freeze them unless it's absolutely necessary.

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2 months 2 weeks ago #14436 by RRP
Replied by RRP on topic Finished Steak storage
Is there some reason you don't want to freeze them in Food Saver bags? As for just keeping them in your refrigerator I wouldn't go much beyond 7 or 8 days - but frozen they can last for months!
Ron

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2 months 2 weeks ago #14437 by RUNUM
Replied by RUNUM on topic Finished Steak storage
I would guess that freezing would negatively affect the taste

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2 months 2 weeks ago #14438 by RRP
Replied by RRP on topic Finished Steak storage
I'm not sure why you have that preconception unless you have had personal past experiences with un-aged beef. Just so you know most all raw beef sub-primals for many years now have been distributed to stores after having been frozen for months on end.

Trust me - I'm not picking on you, but unless you have been buying your beef on the hoof, then followed to delivery and slaughter, hanging and packaging my guess you have been eating frozen beef for years.
Ron

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2 months 2 weeks ago #14440 by RUNUM
Replied by RUNUM on topic Finished Steak storage
Thanks for the info. I didn’t consider that the meat was frozen before I got it. I’ll be freezing what I don’t eat in the next week or so.

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2 months 2 weeks ago #14442 by BagLady
Replied by BagLady on topic Finished Steak storage
Since the moisture content of dry aged steak is much lower, the meat generally freezes and thaws beautifully. If you are not eating within 3-4 days, best to freeze or risk spoilage.

Dry aging geek

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