The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Dry aged questions, browning and white specks › Dry aged questions, browning and white specks
There was some slight browning, which I double checked with you to ensure it is safe. Now after being kept in freezer for about 2 weeks, it is entirely browned… Would you still eat these? Is there anyway to prevent this? I usually watch on youtube of people thawing out frozen steaks and theirs is not this brown… What might I have done wrong? the vacuum seal is still there, no air was present as the bag is still under vacuum. Not entirely sure what caused the oxidation to be so profound.