Dry aged questions, browning and white specks

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4 months 2 weeks ago - 4 months 6 days ago #14471 by Restrictedx
I am curious after 45 days of dry aging, I trimmed all of the bark/pellicle, there was surrounding parts of the meat that was brown. There is no foul or rotting smell, just not sure if I was suppose to trim all of it.


Complete Browning 2 weeks after staying in freezer vacuum sealed.


First day from vacuum, bright red.
Last edit: 4 months 6 days ago by Restrictedx. Reason: Adding images

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4 months 2 weeks ago #14474 by RRP
Sounds fine! That brown area is what tastes the best! Perhaps it is an acquired taste, but I know people who do not trim at all! So stop trimming and now enjoy your 45 day effort!
Ron

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4 months 2 weeks ago #14478 by Restrictedx
Replied by Restrictedx on topic Dry aged questions, browning and white specks
These white specks that are not fuzzy is merely fat right? or is this something to be concerned about. The 45 day dry aged ribeye was fantastic. Just started the brisket a few days ago and now there is these white specks that was not apparent on the ribeye. Is this still okay to continue or better to stop this now?
I will add image to above post again thank you for your help and responses!

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4 months 1 week ago #14479 by RRP
Relax! Don't fret as those spots occur on the surface and not inside the meat.
Ron
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4 months 6 days ago #14518 by Restrictedx
Replied by Restrictedx on topic Dry aged questions, browning and white specks
There was some slight browning, which I double checked with you to ensure it is safe. Now after being kept in freezer for about 2 weeks, it is entirely browned... Would you still eat these? Is there anyway to prevent this? I usually watch on youtube of people thawing out frozen steaks and theirs is not this brown... What might I have done wrong? the vacuum seal is still there, no air was present as the bag is still under vacuum. Not entirely sure what caused the oxidation to be so profound.

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4 months 6 days ago #14520 by RRP
I'm not sure either as what you describe is freezer burn. You didn't happen to freeze it in the UMAi Dry@ bag did you?

If it was freezer burn that meat is still good.
Ron

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