Dry Age Smell

[Nate Atkinson]

you’re making me feel better about it but i still feel… concerned. The smell was awful when i opened it. And after trimming the meat is all red and beautiful healthy looking. But the smell of the meat is strong. I cant describe it. I smells similar to when beef is starting to go bad… I am familiar with bad meat and know what you mean about not being able to stay in the same room. If this was bad chicken theres no way i could put my nose right too it and smell it. i can do that with this meat. But it doesn’t smell yummy? I might honestly just cook a dam piece up and see how it tastes…

I just wanted your opinion on wether or not to ABORT immediately. The smell has turned me off, the flavour may do the opposite?

If its bright red and looks healthy you say cook it and try it?