The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › White powdery mold on Lomo after opening? › White powdery mold on Lomo after opening?
Chuck Roast, and most cuts apart from the classic steak cuts, lack the fat content to make dry aging enhance the meat much, in our experience. Keep an eye on it, as we’ve also seen these leaner, tougher cuts go south.
As far as tenderloin, we have the six or so recipes we’ve tested in the Recipe Archive (http://www.drybagsteak.com/recipe-archive-dry-aged-steak-beef.php), but Cooks Illustrated also does a nice Black Pepper Crust: https://www.cooksillustrated.com/recipes/7215-pepper-crusted-beef-tenderloin-roast
Since the recipe gives you an oily result, you might want to put this one on after your few days of dry aging. Never want to “suffocate” fresh meat while it’s drying. You can end up causing issues with anaerobic bacteria.