Mouldy Pellicle

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4 weeks 2 days ago #15892 by esmond43
Mouldy Pellicle was created by esmond43
Hi guys,

My first dry aged beef will be done on tmr. It is a 5kg ribeye roast and I have been dry aging it for 45days. Just wanna ask should I save the pellicles after trimming off. Because mine looks a bot mouldy and someone told me I can wipe it off with vinegar. Does it mean after I cut off the bag, I need to wipe the mouldy off before cut down into steaks?

Thank you

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4 weeks 2 days ago #15893 by RRP
Replied by RRP on topic Mouldy Pellicle
I would definitely trim off the moldy pellicle and pitch it! Then steak out the meat. Hopefully that meat had not been blade tenderized first because if so there would be VERY HIGH chance that the bacteria is inside now and the meat is ruined! Let your nose guide you! No sense in getting deathly sick from contaminated meat!
Ron

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