The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › UMAi Dry® Sealing › Sealing Questions › Another “Air in bag” question.
October 15, 2019 at 1:11 am #3592
Restoring this post: ( or trying haha.)
I already typed this out once but after hitting submit, I didn’t see the post anywhere on the forum nor under “My Topics” so I guess I will try to post it again. I’ll be succinct this time.
I’ve got a 4-bone USDA prime ribeye roast that I sealed up and put in the fridge on the 12th. I am concerned about air in the bag and a good bond not forming.
Should I / is it okay to re-bag the roast? Is this a bad idea? If it’s okay to do it (it has only been a couple of days), would it be a good idea to moisten the surface of the meat with water to get it to stick to the bag better?
I can provide pictures if necessary. I am afraid that one of the bones might have damaged the bag but I cannot tell if that has happened or not. I appreciate any help or advice.October 15, 2019 at 1:21 am #12606
Welcome aboard! Let me ask some questions before I go on…
When you say “4 bone” do you really mean 4 bones in your meat that you are aging? Or is that what had been in the meat before someone cut the 4 bones out of it?
RonOctober 15, 2019 at 1:23 am #12607
It’s 4 bones in the roast. Still in, all four of ’em.
EDIT: Also lol you replied to the post i tried to delete 😛October 15, 2019 at 1:35 am #12608
Did you take any precautions of protecting the UMAi bag from those sharp bone edges?October 15, 2019 at 1:43 am #12609
I did not, since the bones were barely exposed at all and also it was already in the bag by the time I realized it might have been a good idea to cover them.
I’m not sure that the bones did damage the bag. I can’t find a place that’s obviously damaged.October 15, 2019 at 1:51 am #12610
Even though you can’t see any holes even now there is every chance in 99 out of 100 that as your meat drys those bones will tear your bag.
RonOctober 15, 2019 at 1:55 am #12611
So, what should I do? should I remove it and rebag it with parchment over the bone tips? If I do rebag it, would it be a bad idea to lightly moisten the meat surface? What should I do?October 15, 2019 at 2:37 am #12612
This is really a 50/50 call. Personally I would stick with my first bagging effort! After all what do you have to lose? You will know sooner than later if the bag balloons up and then let’s cross that bridge then…OK?
RonOctober 15, 2019 at 2:38 am #12613
haha, only a $150 piece of meat. What would the bag ballooning up mean? I assume it would mean something bad.October 15, 2019 at 2:45 am #12614
Sorry – I was NOT making light of your concern!
When I said ballooning that means that as the meat dry ages it is giving off water in the form of water vapor which CAN make the bag balloon.
You asked: “I assume it would mean something bad.” Not necessarily.
RonOctober 15, 2019 at 2:53 am #12615
My biggest concern with re-bagging it and moistening it this early on would be introducing contaminants into the bag that might cause undesirable mold or bacteria growth. If I’m not mistaken the first few days to a week or so are the most important for forming the bond between the meat and the membrane, correct?October 15, 2019 at 3:30 pm #12616
Yes , your concern is correct as far as introducing contaminates. BUT as long as the meat stays cold during the transfer and you are working in a clean environment in your kitchen the risk is pretty low. You might want to use bottled water and a clean sprayer.
RonOctober 21, 2019 at 1:18 am #12668
Hi there Ron. Thought I’d update with some photos and see what you think about my meat’s condition.
Here’s a link to an Imgur gallery of meat pictures. It seems like the bag has bonded pretty well to the meat on most sides of the meat, excluding the part where the length of the bones are, and the end of the roast where the bag was sealed.
The bag isn’t ballooning or anything like that, but it’s certainly not holding a vacuum. Does this look like it has any bad coloration or growth going on, in your experience?October 21, 2019 at 3:13 am #12669
Yes there is air in the bag since I’m sure the bones undoubtedly puntured the bag. OTOH a vacuum is not critical once the meat and bag has bonded. Your pictures look fine to me! NOW…please RELAX! Or do you want to invite me over to enjoy your dry aged prime rib?
RonOctober 21, 2019 at 3:20 am #12670
Haha, well ya know. First time jitters and all. As long as someone experienced says it looks fine and don’t worry, I won’t. Just wanted to make sure I wasn’t growing a science experiment in my fridge or anything like that.
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