Ribeye not in Cryovac - should I wet the surface?

  • CJD
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3 weeks 1 day ago #15278 by CJD
Hi;

Just trying this out before dropping $$$ on a primal ribeye or NY Strip. This piece of meat from Costco was cut and wrapped and isn't wet/glistening and does not have any moisture in the container. It looks like moisture is critical to adhesion. Should I wet it with water or something like a light mayo wipe? Thanks.


/Clayton

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  • RRP
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3 weeks 1 day ago #15280 by RRP
Oh boy...though I'm NOT even an employee, nor owner of the company "UMAi Dry® Bag" I do NOT want to p*ss off the COSTCO "Gods"...

UNLESS you can get a COSTCO employee in the meat dept to sell you a sub-primal still in an unopened cryovac bag then the COSTCO procedure is to run the sub-primals through a blade tenderizer.

If possible it is BEST to dry age sub-primals which have NOT been blade tenderized since even at the UTMOST sanitary conditions such that COSTCO has that doesn't mean that the slaughter house that processed that cow and then packaged it in cryovac followed the same caution! So given that scenario then any bacteria on the surface of the meat before packaging CAN WELL be introduced inside the meat with that blade tenderizing! BTW beef, is sanitary inside the meat itself... BUT blade induced bacteria CAN be a problem for dry aging.

Again...I'm NOT even an employee, nor owner of the company "UMAi Dry® Bag".
Ron

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3 weeks 1 day ago #15281 by BagLady

Dry aging geek

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3 weeks 1 day ago #15282 by BagLady
If you know for a fact the meat has not been jaccarded, prepare a sterile surface, wash your hands, run tap water over the meat and rest for several minutes of the clean surface to best “reactivate” the protein coating. Best to do this only with a boneless cut. Bone-in cuts have very little meat surface releasing the neccesay gooey proteins.

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3 weeks 1 day ago #15283 by BagLady
Any seasoning will contaminate the meat surface and should not be dry aged.

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3 weeks 1 day ago #15289 by CJD
Well, bummer. It was jaccarded....


/Clayton

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