Search Results for 'safe to eat pellicle'

[Ryan Lange]

Below is a link to the exact meat I dry aged. It was vacuum sealed. I cut off 5lbs of it to eat without dry aging. With the remaining 10lbs I cleaned the vac seal bag and transferred into an Umai bag. I am using a fairly new high end refrigerator, about 4 years old.

The only thing I can think is that the airflow may not have been good enough on the bottom side of the steak. The drying racks were just slightly off the bottom of the refrigerator. Could this have caused it?

Is it safe to eat after trimmed? As you can see in the pictures the mold is white-ish/extremely light green. The smell is similar to a stinky cheese. It definitely smells stronger on the parts of the steaks that had the mold, even after trimmed.

https://www.steaksandgame.com/wagyu-rib-eye-ms4-whole-111452

[Ryan Lange]

I just opened my 30 day dry-aged ribeye and noticed a little green on the outside of the pellicle. Pictures attached. Is this safe to trim off and use the meat?

[Colby]

Made stuffed peppers with some of the (ground) pellicle and it was amazing! Best of all, I didn’t get sick. Glad I didn’t throw it out…

[Thea]

Colby,
Well we cannot, for safety reasons, recommend the work trim, a.k.a. pellicle, for human consumption, there are many customers who certainly choose to do otherwise.

We recommend you take a look at the Facebook group referred to below for a multitude of suggestions from that audience: Facebook UMAi® Salami, Charcuterie and Dry Aged Steak

[Colby]

First time using Umai bag for a standing rib roast and it came out fantastic. No off-smell, no mold, nothing. Am wondering if I can really safely grind up the pellicle for burgers?

Would hate to throw it out and I don’t have a dog to give it to.

Thoughts/experience?

[Ken Little]

Well, it has gone 63 days, as I wound up having to go right back to work when I got back. 63 days, now setting sliced on a rack with a bit of salt and garlic, in preparation for grilling tomorrow. A LOT of loss, but the meat doesn’t appear to be dried out. I ate the heel already, with the pellicle, and it is very flavorful. Not exactly tender, but I expect better results on the grill tomorrow afternoon after it has rendered properly:

[Ken Little]

Hello.

I am a security contractor in Saudi Arabia, and am fairly new to aging with Umai Dry. You can blame YouTuber Guga Foods for giving me the bug.

My first try turned out fantastic. I have a friend who is the executive chef of a high end restaurant in Riyadh, who let me buy a wagyu/angus cross subprimal. It was produced by Rangers Valley in Australia, and was their Wx5 brand Wagyu cross. I had originally planned to age it 42 days, but had to pull it after 3 weeks as a couple of friends were leaving unexpectedly and I wanted to do something special for their going away party. The steaks turned out fantastic, and no one minded me leaving the pellicle on:

My food sealer had failed me, so I wound up just filling the sink about 3/4 full of water, and used the pressure of the water to displace the air, making sure not to allow water to enter the bag. Worked OK. The result, even with only 3 weeks, was outstanding.

This time, I have about 16 pounds of Brazilian beef subprimal that cost about 1/20th of the Wagyu/Angus cross. Using the same method, I bagged this one about a week ago. Now, I am going home on leave in the Philippines in 2 weeks, and I was thinking about leaving it in the fridge while I was away for a month. Total time would be 7 weeks, or about 49 days, give or take. Am I taking a risk on leaving it that long? I got a very good adhesion to the bag, and it’s darkening nicely with no spots. I am worried most about the lack of air exchange as I would not be there to open and shut the door a few times a day as I do now.

The new subprimal after a week. The binder clips are to make sure that the bag is tight to the meat:

Again, thank you for this product. I am very appreciative of how much it improved the taste of an already fantastic cut of meat. I am hoping that the lesser cut can also benefit.

[Ken Little]

Hello.

I am a security contractor in Saudi Arabia, and am fairly new to aging with Umai Dry. You can blame YouTuber Guga Foods for giving me the bug.

My first try turned out fantastic. I have a friend who is the executive chef of a high end restaurant in Riyadh, who let me buy a wagyu/angus cross subprimal. It was produced by Rangers Valley in Australia, and was their Wx5 brand Wagyu cross. I had originally planned to age it 42 days, but had to pull it after 3 weeks as a couple of friends were leaving unexpectedly and I wanted to do something special for their going away party. The steaks turned out fantastic, and no one minded me leaving the pellicle on:

My food sealer had failed me, so I wound up just filling the sink about 3/4 full of water, and used the pressure of the water to displace the air, making sure not to allow water to enter the bag. Worked OK. The result, even with only 3 weeks, was outstanding.

This time, I have about 16 pounds of Brazilian beef subprimal that cost about 1/20th of the Wagyu/Angus cross. Using the same method, I bagged this one about a week ago. Now, I am going home on leave in the Philippines in 2 weeks, and I was thinking about leaving it in the fridge while I was away for a month. Total time would be 7 weeks, or about 49 days, give or take. Am I taking a risk on leaving it that long? I got a very good adhesion to the bag, and it’s darkening nicely with no spots. I am worried most about the lack of air exchange as I would not be there to open and shut the door a few times a day as I do now.

The new subprimal after a week. The binder clips are to make sure that the bag is tight to the meat:

Again, thank you for this product. I am very appreciative of how much it improved the taste of an already fantastic cut of meat. I am hoping that the lesser cut can also benefit.

[Dan]

I had a similar experience with my first try at a ribeye bone-in. My bag failed and it filled with air. I let it ride for 30ish days then i found that the actual seal had opened up and there was a small patch about 10mm on the meat that looked to be slowly rotting! At that point i pulled the pin and removed it from the bag and cut the small rotting part. I removed about 1 inch of the total ribeye to be safe. I then butchered it up and the meat was absolutely gorgeous! Once that hard out pellicle (check spelling) forms i believe the meat is quite well protected provided the meat is in a modern fridge and the humidity is not high.