Need Opinions ASAP, 7 Bone in Ribeye, Easter Dinner Ruined ? Thank You

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3 weeks 4 days ago #15507 by wpbrad
Super excited to try my first expensive cut for Easter, Prime 7 Bone In Ribeye. Called the butcher, he said I get the truck in around 1 and we will have it ready by 3 yesterday. My mom picked it up, I got home, sanitized and prepped my work station. Had my Umai bag ready, the roast was in butcher paper, also wrapped in a heavy Mil plastic bag. To my surprise the roast was trussed and frenched. Does my vac and seal look ok ? The third pick shows what looks to be little white spots, at the time of the picture the roast was in the fridge for 9 hrs. I am thinking it is some spots from me trying to add the air out of the bag, but I need your honest opinions.
Im worried about the seal not getting around the bones and mold developing? Appreciate any advice

Best,
Brad
https://drive.google.com/file/d/1Q6YcOaoIb-x5ASkd2ZTggJBp0fT85fhL/view?usp=sharing

https://drive.google.com/file/d/1hZDkIynb25Rr6gJFbHy8gyA9GZt9Rk_r/view?usp=sharing

https://drive.google.com/file/d/1XEjBLKwFhKqejgCmfeDEA-OQCECw13LT/view?usp=sharing

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3 weeks 4 days ago #15508 by RRP
Brad,
There are several things to be concerned about. First the fact that the meat was already trussed and Frenched tells me it has been handled and may already have surface bacteria. That's why we highly recommend purchasing meat that is still sealed in cryovac. I see in your first picture you have the meat sitting in a metal tray. You need to rest the UMAi Dry® bagged meat on a wire rack so air can circulate around it for even drying as best that can happen with the bone side slowing the drying. In the second picture it looks like the bone ends are not covered and therefore there is every chance the bag has already been punctured or will be. In the 3rd picture those tiny dots MAY spell trouble having shown up this early on. Hopefully they are just surface bacteria which you will trim off. And lastly since I have already rained on your parade I'd mention by Easter then your meat will have only aged for 32 days, which for a bone in prime rib is pretty short and you may not see much benefit from dry aging. Sorry if I upset you, but I don't see any benefit in sugar coating.
Ron

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3 weeks 4 days ago #15510 by wpbrad
That’s what I was looking for thanks for not sugar coating. I do have it on a metal wire rack in the tray, which is the only good news.

What do you think the best course of action is, cut this roast up in to steaks vacuum seal, freeze, and just cook them off like that for Easter and try my hand at it again later, with another cryo-vac’d roast with a longer dry age time ? Do you think I have any re-course w the butcher? I didn’t ask for it to be trussed and Frenched but I also didn’t say don’t do it because it didn’t come up; partly my fault for not specifying. My mom had no clue and just took it.
Thanks a million,
Brad

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3 weeks 4 days ago - 3 weeks 4 days ago #15511 by RRP
Brad,
You nailed it! Had you already planned to cut it up and grill separate steaks for Easter or grill it whole? If it were mine I would get it out of the UMAi Dry® bag and into freezer wrap or a large Food Saver bag and freeze it TODAY! As for recourse with the butcher I highly doubt it. Better luck next time with a longer window of drying time.
Ron
Last edit: 3 weeks 4 days ago by RRP.

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3 weeks 4 days ago #15512 by wpbrad
I was planning on grilling separate steaks, I will take care of it tonight. Thank you for all your help.

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