Fresh Meat?

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7 years 11 months ago #3034 by lewinr
Fresh Meat? was created by lewinr
So I’m new to this, just got my starter kit yesterday. I have a few questions.

The instructions seem to indicate that I should use only store-bought cryovac meat. Can I use fresh meat?

I live in eastern-europe where such meat is hard to find and very expensive, but there are lots of markets with people selling very fresh meat but under less than ideal sanitary conditions, with the meat displayed in the open air on counters. Can I use such meat for dry aging? Or is it very risky?

Also, I bought the "snorkel" sealer, which has a setting for changing the temperature of the sealing wire based on the thickness of the bag I am sealing. for the drybags which come in the sampler, which setting should I use?

Thanks
Ron

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  • RRP
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7 years 11 months ago #3035 by RRP
Replied by RRP on topic Fresh Meat?
Ron, Welcome aboard! I have alerted Thea to your meat question as she is the best one to advise you on your concerns. As for the Sinbo setting what works for me is number 4 for all bag sizes. Then I continue to hold the bar down tight until the unit has beeped 4 times as well. On top of that I always do a second seal for security sake - maybe that's just me, but I feel better! Ron

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7 years 11 months ago #3036 by FiveKai
Replied by FiveKai on topic Fresh Meat?
i purchased a piece of fresh meat from arrowhead beef pasture ribeye. the cow had been butchered just days before and it wasnt juicy and icky like the cryovac stuff. the aging bag adhered perfectly and its aging.

on a side note i wont be buying their beef anymore as its far to lean. not even close to a prime usda cut. if your anal about going grass fed then it might work for you but i put taste as my number one priority. i sliced two steaks off the primal before putting it in to age and it was ok .... not much going on there. and at 16.75 per pound bs 10.00 per pound usda costco prime ill stick with the costco stuff. so far its the best looking primal i have bought....

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7 years 11 months ago #3043 by BagLady
Replied by BagLady on topic Fresh Meat?
Hello, and welcome, Ron.
Glad the 220V Starter Kit made it to you safe and sound.

Make use of the practice bags that came in your Starter Kit (and are the same as the Extra-Small size in the Sampler her purchased as well) to get familiar with the sealer and what settings and "touch" you need to develop for a successful seal. You are looking for enough heat, pressure and time to meld the top and bottom layers of the relatively thin UMAi DrybagSteak material, but not to melt through. Tiny pinhole dots in the seal are the indication of melt through you may not realize has caused a leak until the bag is released from the meat surface the day AFTER you seal it up.

Remember:
a) A good moist surface to the meat is your best friend.
b) A complete vacuum is essential for successful results.
c) You can press the sealed end against the inner wall of the fridge for the first couple of days to insure no air enters until the bond is formed.

As to your question of locally sourced fresh meat... well... tell us how it goes!

Dry aging geek

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7 years 11 months ago #3056 by lewinr
Replied by lewinr on topic Fresh Meat?
since I didnt get a definite answer on this, I decided to by an imported "supermarket ready" chill-packed subprimal. (US Black Angus Choice Striploin). I decided there are enough risks with my first one that there is no reason to introduce additional unkowns. When I master working with this meat, then I'll try some fresh meat from the market and I'll be able to compare.

Ron

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7 years 11 months ago #3057 by FiveKai
Replied by FiveKai on topic Fresh Meat?
i did tell you above that i was able to achieve a perfect bagging with a piece of fresh ribeye primal. just as good a bond as with the cryobag stuff.... fyi

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