Is this too much mold?

  • Adnguyen84
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
3 weeks 5 days ago #15078 by Adnguyen84
Is this too much mold? was created by Adnguyen84
I was dry aging a bone-in rib roast but couldn't get a proper seal and maintain good contact. I should have wet the steak a bit but I learned about that too late. I tried re-sealing the bag several times until I realized it was a lost cause and settled for something that wasn't airtight and was probably only able to maintain 50% contact, maybe less.

It looked okay for about 3-4 weeks. After about 4 weeks some mold started appearing and I took it out at 5 weeks. No awful or rotten smell, but also no dry age smell either. It almost had zero smell. There seemed to be very little water loss as well.

Some questions:
1) Is the amount of mold seen below okay/safe?
2) Is it not properly aged because of the lack of dry-age smell?
3) Is it not properly aged because of the lack of water loss?
4) Ultimately, is it safe to eat and what kind of flavors should I expect?





Please Log in or Create an account to join the conversation.

  • RRP
  • RRP's Avatar
  • Away
  • Moderator
  • Moderator
  • retired dude
More
3 weeks 5 days ago #15079 by RRP
Replied by RRP on topic Is this too much mold?
Cut up steaks looks good to me! So how long was it in the UMAi Dry® bag? Your pictures look like meat that was aged commando style. In that case surface mold like yours is common, plus many times there are spores of little green fingers waving at you!
Ron

Please Log in or Create an account to join the conversation.

  • Adnguyen84
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
3 weeks 5 days ago #15080 by Adnguyen84
Replied by Adnguyen84 on topic Is this too much mold?
It was in there the full 5 weeks, just with a lot of air pockets and poor contact. So yeah, I was hoping it might be something like hang drying but hopefully safer because there was at least the UMAI bag as a barrier. But then again, I'm no expert, so wanted to see what the community thinks.

Please Log in or Create an account to join the conversation.

  • RRP
  • RRP's Avatar
  • Away
  • Moderator
  • Moderator
  • retired dude
More
3 weeks 5 days ago #15081 by RRP
Replied by RRP on topic Is this too much mold?
Well if it was rotten your nose would have known long before you even cut it!
Ron

Please Log in or Create an account to join the conversation.

  • Adnguyen84
  • Topic Author
  • Offline
  • Fresh Boarder
  • Fresh Boarder
More
3 weeks 4 days ago #15082 by Adnguyen84
Replied by Adnguyen84 on topic Is this too much mold?
Thanks, I went ahead and grilled one of them up last night. There was certainly a subtle aged aroma in the mouth, but not as pronounced as my last ribeye which I successfully dry-aged.

Also, it didn't have that concentrated beefy flavor, I guess due to the lack of water loss. Is this what a wet-aged steak would taste like?

Please Log in or Create an account to join the conversation.

  • RRP
  • RRP's Avatar
  • Away
  • Moderator
  • Moderator
  • retired dude
More
3 weeks 4 days ago #15083 by RRP
Replied by RRP on topic Is this too much mold?
Yes the lack of water loss certainly attributed to the lack of concentrated beefy flavor! Besides that however it appears you only aged it for 35 days so being the size it was and the bone in besides 35 days is pretty short in my my book!
Ron

Please Log in or Create an account to join the conversation.

Moderators: RRP
Time to create page: 0.346 seconds
Powered by Kunena Forum