The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Need emergency advice! › Re:Need emergency advice!
No, you were clear – granted the refrig would have been running constantly trying to overcome the heat build up but if it was 60 in there that meat was history by the time your son found it!. Bacteria would have formed and having a heyday multiplying! The cooking rule of thumb is a maximum of 4 hours between 40° and 140° so your 8 hour guesstimate is double that. I know your reluctance to scrap it, but if you have ever had food poisoning you’d pitch that meat in a heartbeat! BTW if you have a dog – please don’t give that meat to him!