Bag came loose – Mold?

[Ron Pratt]

Jason wrote:

quote :

Ron, when you have a moment and if wouldn’t mind, could you elaborate a little on what all takes place in your world to get the meat bagged? That transfer process is part of the reason I wound up with too much fluid in mine.

I had stood the loin on end, cut open the cryovac, drained off some fluid (could have/should have done more), stood it back on end, rolled the edges of the cryovac bag down some, then started sliding the drybag (partially rolled up itself) down the exposed part of the loin. Then I rotated 180 degrees so the drybag was on bottom (with lots of fluid making the journey as well, slid the cryovac the rest of the way off and unrolled the drybag the rest of the way up the exposed loin. Didn’t rinse the meat.

I was all “gloved up” and trying to avoid letting the meat come into contact with anything. I was successful in that regard, but moved too much fluid and honestly could have used another set of hands to balance things. Didn’t really want to even touch the meat after touching the outside of the cryovac because there’s no telling what all it has been exposed to in its journey. In that, I was not successful. I was going to make it a two person job next time. Taking it too far?

Thanks!
Jason

Jason,

I read word for word what you did and that basically is the same method I use with possibly one or two slightly different ways. First I slit the cryovac and allow the liquids to drain “as much as possible” by flipping it over a time or two. The other thing – and I believe it’s the same way you are doing it – is I fold at least half of the Drybag back so the “inside is temporarily” on the outside, but I’m careful to not touch it if possible and then only with a gloved hand.

Otherwise I thought your write up was perfect!

Ron

[Ron Pratt]

quote :

Vindii wrote:
IOnly reason im thinking of a shorter time is to see what the flavor difference is like. Also maybe so I dont have to trim so much off. There was basically no fat left around the outside of the steak which seem to take away from the flavor. Again just my thought, maybe not true?

Vindii,

Guess I’m still confused…is the reason you trimmed the fat so closely was the issue of mold? The fat on every sub-primal I have aged only has a thin topical dark skin on the fat and right under that is bright white fat. BTW with my last rib eye I aged for 60 days and loved it! I cut it up – much like you into “prime rib roasts” for the 2 of us and then sealed them in FoodSaver bags.

We’ve just had one so far and it was FABULOUS!!!

Ron

[Alex]

Your pic looks like you trimmed much less off than I did. I trimmed heavy to make sure to remove all the mold. I can see some of the darker meat color in your pic. I made sure to cut all of that off.

Im not sure if it affected the taste of the streak but I thought it might.

[Ron Pratt]

Vindii,

To each his own, but the amount of trimming has been discussed here several times. Personally I go rather light as I like the taste of dry aged beef. My motto is if you are going to trim off everything back to “grocery store red” then why bother to age the meat in the first place?

Ron

[Alex]

I must not understand this correctly. If I trim back to red meat I am still getting dry aged steak. Just because its not hard and crusty doesnt mean its not aged does it?

So if my understanding is correct then you would think its better to age separate steaks instead of the whole subprimal? That would give you more surface area to age as both faces of the steak would age?

[Ron Pratt]

Vindii wrote:

quote :

I must not understand this correctly. If I trim back to red meat I am still getting dry aged steak. Just because its not hard and crusty doesnt mean its not aged does it?

So if my understanding is correct then you would think its better to age separate steaks instead of the whole subprimal? That would give you more surface area to age as both faces of the steak would age?

As I said lighter trimming works for me and others have chimed in as well, but others want to trim to red – which is fine – it’s your meat, your decision. Yes the inter red is still aged, but depending on the meat aged it stands to reason the innermost probably has lost little moisture. For instance a New York strip is narrow and the center will be more aged than say the center of a large rib eye.

As for cutting the meat first – no I would not do that – my reference is to the outer edge or what I can the rind. Personally I feel it mellows, accepts any rubs applied even if just simple Kosher salt and even changes its texture during a high sear due to being more dense. I compare that small amount of rind to a tasty beef jerky when cooked with the whole steak itself

[Alex]

But you would have more rind if you aged cut up steaks would you not?

I really just wanted to compare the taste of this 32 day steak to say a 21 day and see if I could taste a difference. Im just getting started at this so I dont know the differences yet.

[Ron Pratt]

Vindii wrote:

quote :

But you would have more rind if you aged cut up steaks would you not?

I really just wanted to compare the taste of this 32 day steak to say a 21 day and see if I could taste a difference. Im just getting started at this so I dont know the differences yet.

Trying to age individual steaks would be a disaster IMHO as you you need to trim the “faces” and therefore have considerably more waste. When I refer to the rind I’m talking about the exterior edges – same as a loaf of bread that has a crust all over. I trim the two ends and only lightly trim the outer “crust” or “rind as I call it.

You are correct in trying different aging periods and you should do what suits your tastes. Personally I have aged 21, 28, 35, 45 and 60. I prefer 28 for NY strips and 45 for rib eyes – but again to each his own.

Ron

[Dmitry Reznitsky]

Hello.

Seems that I’ve just got the same issue. I tried rib-eye-in-bone and it did not glue to the fat cap, but did not stick properly to where meat was exposed to:

Here on the left site it’s sort of “going off” meat (I tried to prevent this by rounding it with butchers twine):

So I unpacked this package and here’s what I trimmed from the sides:
Right side, where it glued is almost ok, but left is something, ehm, different:

I opened left side and just flipped the right:

Looks not bad.

I trimmed the everything and:

These inner parts don’t have any unusual smell or anything: very soft, quite moist But I am just … not sure.

Is there a way to anyhow test, except for my nose?

Thanks!

[Ron Pratt]

Yes – the odd has/had surface mold probably had already started before you even bought it. Since you trimmed it off – you’re good to go.

Unless the sub-primal had been blade tenderized then the internal is not contaminated. As long as your refrig was in proper working order and the recommended temperature range maintained there is little chance for it to spoil.

Otherwise as you have already said the nose is to be trusted for that earthy, nut smell which aged meat has.

Now – enjoy your meat!

Ron

[Author]

Posts