The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Forum Questions › General Questions › What went wrong? › Re:What went wrong?
Scott MarkPaul,
Today I lost a Top Sirloin from Sam’s Club. I had aged it for 45 days. When I cut into the meat, in some places it smelled fine, and in some places it smelled rotten.
The one thing I noticed was one small area on the exterior of the sirloin, where two muscles met and there was some fatty tissue. That area smelled worst of any, and it looked to be wet still – no crust had formed at that spot.
Luckily, it was only $32, but I was counting on that steak for a dinner party next week. So, this afternoon I put in a ribeye. It’ll only age a week, but better than nothing.
There was no visual indicator, although I thought maybe I had packaged it with too much blood- because the blood/crust seemed to be brownish…
Sigh. It’s a painful lesson if you don’t have an extra sub-primal in the pipeline as a fallback position.