Dry aged Blue cheese smell

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5 months 2 weeks ago #14984 by Kneeds
Dry aged Blue cheese smell was created by Kneeds
A friend and I have been using Umai to dry aged prime ribeyes and the last one has a blue cheese smell that I didn’t think we would get with an Umai bag. The meat looks great but the smell has me a bit worried. Seal was good and held up and was kept in a regular fridge. What do you think? Has anyone else got the funky smell from a bag? I ate one and it had a strong beef flavor to it.

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5 months 2 weeks ago #14987 by RRP
Replied by RRP on topic Dry aged Blue cheese smell
You are not the first to liken the smell to bleu cheese. Enjoy your efforts!
Ron

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5 months 2 weeks ago #14990 by Kneeds
Replied by Kneeds on topic Dry aged Blue cheese smell
I guess it’s a bit more sour than blue cheese. I have had a lot of dry aged steaks from restaurants and bought them commercially from Whole Foods but I have never experienced this smell or flavor. I want to make sure I am not going to get sick.

There were some darker spots on the fat that didn’t get hard and looked kind of slimy which is what is throwing me off.

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5 months 2 weeks ago #14991 by RRP
Replied by RRP on topic Dry aged Blue cheese smell
Well sir, you have to do what you think is best for you, but I sure wouldn't pitch any until I had at least grilled one.
Ron

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1 month 4 days ago #15473 by marknmd
Replied by marknmd on topic Dry aged Blue cheese smell
I wanted to comment on this as there is precious few discussions on this and this one is the only one that is somewhat recent. Disclaimer - I don't own a UAIi dry device and I don't dry age my own beef, at least not yet. I do purchase dry aged beef maybe once every 4-5 weeks or so. I get them from our local Giant food store who in turn gets them from a farm in the area. The steaks always have great marbling and appear to be USDA Prime. In the past, I've always bought ribeye steaks and they've been wonderful. $19.99/lb. However this past time, I bought strip steaks. $19.99/lb. They were already sealed in shrink wrap and from the same farm and dry aged. Wonderful marbling. They had been packaged Feb 20 according to the label and the label said they should be sold by Feb 25. I bought two of these on Feb 23. They were on a refrigerated shelf which is designed to stay open. So I took them home, opened them ,and immediately got a strong whiff of something strange, something I had hadn't smelled before from the half dozen times I bought aged beef. I tried to ignore it, but I finally had to let my wife get a whiff. She immediately recognized it as "aged cheese" and she was right. It smelled like aged cheese! It didn't smell "bad" but it just wasn't right and it wasn't appealing. Still - I had to at least cook it up and taste it so I fired up the Weber, cooked it to perfection and served it. It tasted like aged cheese! It did not taste like beef! If I was a rookie I'd have assumed I just don't like aged beef, but that is not the case. I love the taste of aged beef. It has a distinct taste. But this - I couldn't eat it, it just wasn't appealing. My wife didn't finish hers either. I took them back the next day and they gave me my money back plus a coupon for a free steak. That's nice but I still don't understand what exactly happened. After thinking about it and reading this thread, I have to assume it was just over-aged to the point that it took on an aged cheese smell and taste which it would not have acquired if the aging was shorter. Any comments are appreciated. Thanks.

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1 month 4 days ago #15474 by RRP
Replied by RRP on topic Dry aged Blue cheese smell
I doubt it was over aged as you said, but I suspect somewhere during or after aging and before being sealed in cryovac that the meat had been contaminated with bacteria and had actually started to rot. You didn't say, but had the previous aged meats from that farm and that store you had bought also been sealed in cryovac?
Ron

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