Dry aged beef with some liquid/moisture

[Pablo]

Dear all,

I’m a rookie in this field of dry aging beef. A few days ago , 14 days,I dry aged some beef. I tried to follow all the recommendations I found on the net. But after a few days of the experiment I have noticed that the beef has released some liquid/moisture and I’m afraid I did something wrong. Please see attached the photo.

Could anyone tell me if it has happened to anyone and whether I have to throw it away or it’s normal?

Many thanks in advance.

Best regards.

[Ron Pratt]

Sorry, but I can’t open your picture. I have to ask some questions though. When you say ” tried to follow all the recommendations I found on the net.” did you mean just what you found and read on this forum and not the numerous suggestions on the internet? Quite often those internet suggestions are both contradictory and misleading and some are even blatantly wrong!

Are you using a modern frost free indoor refrigerator in proper operating condition and not one not those tiny “dormitory size” refrigerators or even wine coolers?

Some pooling of moisture can occur early on, but 14 days into it makes me wonder about your refrigerator!
Ron

[Pablo]

Ron, thanks for your quick response.

I’m going to upload again the photo.

Yes, I have a normal refrigerator dedicated only to the meat. I open it a few times per day in order to renovate the air. I put the meat over the shelf to allow the air circulate under it and some of the bags (I have a few) I did dry with a paper the meat.

Thanks again.

Best regards,

[Pablo]

I’ve just read your last paragraph on the moisture:

“Some pooling of moisture can occur early on, but 14 days into it makes me wonder about your refrigerator!”””

It appeared the moisture/liquid a few days after the experiment started, maybe 2 or 3, but after researching for a while and not able to understand why it’s happening I decided to ask.

Again, thanks.

Best regards,

[Ron Pratt]

I’m not trying to split hairs, but “a normal refrigerator” doesn’t tell me if it is a modern frost free unit. Also since I do not know where you live then if your unit is out say in a garage then that can spell trouble in colder climates.
Ron

[Pablo]

Yes, you are right, I wasn’t specific, yes it’s a modern (less than 6 years) unit but I will have to check if it’s frost free, right now I can’t tell. Does it make the difference being free frost or not?

I live in Spain, in an area with a climate close to LA or SD, right now we have 23ºC top and 16ºC minimum.

Could you check the photo?

Many thanks for your time and for bringing this world to the non-expert people.

[Ron Pratt]

I still can not see your picture – sorry.

But YES if your refrigerator is not frost free you are running a major risk of your meat spoiling! Dry aging simply means removing the moisture in the meat and if your unit can not wick off that moisture your meat can rot.
Ron

[Pablo]

Thanks, Ron, I wasn’t aware of that…shame on me.

How can I make you being able to see the photo?

Pardon my poor English.

[Ron Pratt]

You need some service to host your picture. PhotoBucket is a free one, but there are others.

Don’t worry about your English…I can’t speak your language AT ALL!!!
Ron

[Pablo]

Thanks,

Let’s see if now you are able.

[Ron Pratt]

Yes – now I see it, but am I confused!!! That doesn’t look like a UMAi Dry® bag – is it?

[Pablo]

Yes, you are right. They couldn’t ship it to Spain.

What do you think about the moisture?

Thanks.

[Ron Pratt]

The UMAi Dry® bag is a unique form of plastic membrane which breathes allowing the moisture to escape. By you using a normal plastic bag your meat is merely rotting away. I’m sorry to tell you, but you had better try to salvage that meat now as best you can.
Ron

[Pablo]

Thanks Ron, but as I told you it weren’t available in Spain.

I haven’t used normal bags, I have used another brand, from Germany.

Bests

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