60 day dry aged steak moist

This topic has 3 replies, 2 voices, and was last updated 4 years, 2 months ago by Daniel Lee.

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August 20, 2020 at 5:44 pm #3840

Daniel Lee
Member

Did a 60 day age for the first time. Pellicle was rock solid with no mold. When I removed the pellicle and cut the meat into steaks, the meat was moist, but no foul smell. Moist enough for me to pay it dry with a paper towel. And the meat was VERY tender. No odd colors seen too. I’ve learned to let the nose be your guide, but I’ve dry aged for 45 days multiple times and it was dry and not this moist. Is this moisture still ok?

August 20, 2020 at 9:13 pm #13250

Daniel Lee
Member

Ok. Sounds good. It’s interesting because it was the only thing in the refrigerator. But I figured it should be ok, but wanted to hear from others. Thank you for the quick response!

August 20, 2020 at 9:38 pm #13251

Ron Pratt
Member

UMAi Dry® bags are designed to be used in a modern, frost free refrigerator in regular use located within a consistent room temperature environment. Furthermore the regular opening and closing on a daily basis means a better turn over of the air within. Just putting the meat in a bag in a refrigerator all by itself can actually lead to a disaster! So where was this never used unit and was it instead one of those small dormitory or even a wine cooler refrigerator?
Ron

August 20, 2020 at 11:12 pm #13252

Daniel Lee
Member

It’s a normal household refrigerator/freezer. We only kept over flow items like bottled water, butter sticks and some other meats that we eat quickly but had no room in our main refrigerator. I didn’t leave it closed and isolated for the full 60 days. I probably opened the door every other day to get things out and put other things in.
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60 day dry aged steak moist

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