Dry aging gone bad…

Debi, you need a host such as PhotoBucket to post a link from. Meanwhile what are you saying that went wrong? When you say just a little red – is that your concern? Ron

Your link doesn’t work. I wasn’t even even aware that Amazon offers a picture hosting site..but since you say they do then try to find a link there which starts with (let me post this first and then edit it).

We are all different with the message our nose orifice sends to our brain. Many people relate the smell of aged meat to that of “an earthy or nutty smell”. Your comment about a smell of wine is on target for other people as well, but less common from my experience on this forum.

You still have not mentioned whether or not you have grilled your 45 day steaks yet. If so then how did they come out? If not, then why not?

Do you recall where you purchased that roast as well as the grade? If it was from a grocery store there is EVERY chance in the world the red color you saw at purchase was the artificially red colored meat on the surface allowed by USDA! If so then the brown meat, lacking reddish explains your issue.

One last point – a 4.88# roast is not a good one to dry age for 45 days – most times people
choose to dry age a full sub-primal which will range from say 12 to 18 pounds. With a 4.88 after you trim off the sides you really have lost a lot of meat. Excuse me for not getting on my soap box tonight about NOT trimming away the BEST PART of a dry aged piece of meat!

Ron

John, yes the “red dye” as I call it is quit often used for grocery store cuts of meat. Here’s a hint – when applied even the fat takes on a reddish cast! Ron