Newbie from Canada – question

[Chris m hardy]

quote RRP” post=13903:

Welcome aboard!

The subsequent steps you took made sense, but honestly even if you had not caught the pinhole problems before you did there should not have been much of an issue as long as your refrigerator is in good operating order! Dry aged beef has a nutty or earthy smell that newbies are not familiar with – but to call it a “horrible smell” then that’s not making sense. Your meat is not rotting unless it was seriously contaminated to begin with or the conditions were less than sanitary when bagging it.How long has it been aging?

The other issue I see is your daughter already has it in her mind that it will NEVER taste right, which is a real shame. The best steakhouses in the USA serve nothing BUT dry aged steaks and if you ever saw the insides of their dry aging facilities there are racks of large sub-primals resting on open shelves with bacteria growth.
Ron

I’d like to thank you Ron for your selfless dedication to all of us dry age noobs. I think it’s time you were compensated for your effort.

Were you able to open the links to the pictures I took? I’m planning on sticking it out till the end but if I should be rebagging it or trimming it or something, please let me know. If you need more/better pics, let me know as well.

Again, thanks for your help.