Meat Drawer

[Ron Pratt]

Mark, welcome aboard. I’ll be perfectly blunt with you…trade your girlfriend something for permission to climb up out of that meat bin! I would never try to age meat in that confined space! You need air circulation and the fact you will have frequent open and closure of the refrig is fine – in fact that is good as it encourages air turnover. With a bottom freezer that already shows that the meat bin will be the coldest zone in your refrig. Too cold plus poor air flow will not be good! Initially SWMBO didn’t cotton much to thinking the meat would be just sitting there looking back at her, so what I did was to place my UMAi bagged meat on an elevated wire rack and pushed it to the very back and then built a wall of jars with pickles, mayo etc in front of it so it really wasn’t easily visible. That worked, plus as the meat aged and darkened and hardened she realized that it was not a horrible looking dead cow in her refrig like she I initially envisioned. Then the proof and winning touchdown was after she ate my first dry aged steak and the approval for the future efforts was a done deal! Good luck but you really do need to do some good negotiating to get out of that bin. Ron