November 22, 2020 at 6:46 pm #3880Nate AtkinsonMember
This is my first time attempting to dry age a 10 pound bone in prime rib roast.. and I am slightly nervous about the smell. Throughout the past 21 days, we have noticed a smell coming from the fridge but it was never rancid. Today is day 21, and looking at the meat I realized that it was no longer vacuum sealed and it appeared air has been getting into the bag, so I cut it open.. The smell initially appeared to be quite rancid and what I am thinking is rotten, but I wanted to cut it open just to see what it looked like. Well, it looks amazing inside. Carving some pieces off of it, I am recognizing that the meat itself smells the ‘beefy’ dry aged smell, but the surrounding fat caps have this rancid rotten smell. The meat looks red and healthy once all the outside layer has been removed, the smell is not nearly as ‘bad’ on the meat itself once it is cleaned .. but you can still smell it slightly.
I ultimately just wanted some advice or an opinion on whether eating this meat will make me sick.. if it is in fact rotten, or if the smell of the outside fatty and outside layers is ‘normal’ ..
Thanks in advance!November 22, 2020 at 8:18 pm #13345Ron PrattMember
Well, Sir, if that meat was rotten you could not have stayed in the same room with it!!!
Dry aged beef indeed smells different – yes strong beefy and some call it an earthy smell, others say a nutty smell while others say it has a musty smell like that of expensive bleu cheese.
My only thought is if you over trimmed it cutting off the best part of dry aged beef! If you trimmed clear back to what I call “grocery store red” you wasted a lot of delicious meat!
RonNovember 22, 2020 at 9:24 pm #13346Nate AtkinsonMember
you’re making me feel better about it but i still feel… concerned. The smell was awful when i opened it. And after trimming the meat is all red and beautiful healthy looking. But the smell of the meat is strong. I cant describe it. I smells similar to when beef is starting to go bad… I am familiar with bad meat and know what you mean about not being able to stay in the same room. If this was bad chicken theres no way i could put my nose right too it and smell it. i can do that with this meat. But it doesn’t smell yummy? I might honestly just cook a dam piece up and see how it tastes…
I just wanted your opinion on wether or not to ABORT immediately. The smell has turned me off, the flavour may do the opposite?
If its bright red and looks healthy you say cook it and try it?November 22, 2020 at 10:26 pm #13347Ron PrattMember
Well, I can assure of this – that if the meat is bright red then you trimmed away the aged meat – like why bother dry aging?
As long as you were aging it in a modern frost free refrigerator that was opened on a daily basis and not some old refrigerator in your basement to garage or one of this tiny dormitory refrigerators then you were probably just fine!
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