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April 18, 2015 at 10:00 am
#9141
Member
Well despite the great initial seal….I’m afraid the pre aging that was done to this great piece of meat may be my downfall. I am noticing quite a few areas where the bond may not be taking hold.
Not going to do anything drastic yet….I still have over 85% contact. It hasn’t been touched or moved since being sealed, I will keep an eye on it, and will trim and cut into steaks if it looks as though there may be a bigger problem.
I purchased a new Rib Roast that had no aging other than time spent in the cryopak. No such thing as to many steaks.