18 pound ribeye roast.

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2 weeks 3 days ago #15722 by Killjonitas
18 pound ribeye roast. was created by Killjonitas
Hello, I've been dry aging an 18 pound boneless ribeye roast for a week and I noticed half of the roast is aging faster than the other half. Is that normal? Thank you.

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2 weeks 3 days ago #15724 by RRP
Replied by RRP on topic 18 pound ribeye roast.
When you say half, do you mean one side vs. the other side and not one end vs. the other end. Correct?
Ron

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2 weeks 3 days ago #15734 by Killjonitas
Replied by Killjonitas on topic 18 pound ribeye roast.
Oops my bad. Yeah I meant one end of the roast, not one side of it. One end is getting pretty moldy while the other end is still red.

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2 weeks 3 days ago #15735 by RRP
Replied by RRP on topic 18 pound ribeye roast.
Moldy??? Where did you buy that meat? Sounds to me like it was already contaminated and at this point I'd try to salvage it as best you can. Next time buy the meat while it is still sealed in cryovac and start aging that meat after following the directions for the clean transfer.
Ron

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2 weeks 3 days ago #15736 by Killjonitas
Replied by Killjonitas on topic 18 pound ribeye roast.
From Sam's Club and I did everything the instructions told me to do. I transferred the meat the same day I bought it also. If it gets worse I'll salvage the half that's good. I hope it doesn't get worse.

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2 weeks 3 days ago #15737 by RRP
Replied by RRP on topic 18 pound ribeye roast.
Interesting - Then I have to ask where are you aging it? What kind of refrigerator? Is it a modern, frost free unit that is opened and closed on a regular basis and located inside your home?
Ron

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