Green mould 21 days in

  • Tempa
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1 month 1 day ago #15791 by Tempa
Green mould 21 days in was created by Tempa
Hi all,
This is my 3rd time dry aging and first time doing a rib eye.
I noticed last night that it has green markings on it and it's been in the fridge for 21 days so far.
I haven't actually inspected prior than just peeking into the fridge to have a look.
Is this ok ?
photos.app.goo.gl/WaH3EbtNJooEMiBY9

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  • BagLady
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1 month 1 day ago #15792 by BagLady
Replied by BagLady on topic Green mould 21 days in
Hi, Tempa.
Green is never good. White you can watch, but any other color mold on fresh meat is pretty much a no go.
By the looks of it, this meat was handled quite a bit before bagging--the frenched bones are a dead giveaway that the recommendation to "always age untrimmed, untouched sub primal cuts" was not followed. In addition to having inoculated the meat with mold while handling, the tying between the bones will prevent airflow, leading to a much increased chance of pathogens growing.
For most assured safety and consistency, transfer untouched, untrimmed subprimal costs directly from processor packaging. The gooey protein coating will enable the best possible adhesion between meat surface and UMAi Dry membrane.
The color of green in those photos indicates a type of mold that would well have permeated the meat with its "tendrils." We would be very leery of consuming that meat.

Dry aging geek

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