Dry aging gone bad…

[john moran]

quote RRP” post=9974:

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 yourI issue.

Ron

Crickey…I’m a long time meat lover and did not know that artificially red colored meat was a thing. I agree on the size thing. My first one was a huge bone-in rib roast so percentage-wise I didn’t chuck that much in the can after trimming. I vacuum pack everything and the ones I froze a few months ago still have a rich color…mmm…think I might have to have one this weekend.

I did recently do a smaller boneless ribeye roast but it was super-cheap on sale so I thought what-the-heck? Made for some nice quick-to-thaw steaks in the freezer. Next up I think I’m going to get a full-on boneless ribeye roast…hopefully still wet in the shrink-wrap.

Cheers!! HJ