Dry aged questions, browning and white specks

[Danny]

I am curious after 45 days of dry aging, I trimmed all of the bark/pellicle, there was surrounding parts of the meat that was brown. There is no foul or rotting smell, just not sure if I was suppose to trim all of it.

Complete Browning 2 weeks after staying in freezer vacuum sealed.

First day from vacuum, bright red.

[Ron Pratt]

Sounds fine! That brown area is what tastes the best! Perhaps it is an acquired taste, but I know people who do not trim at all! So stop trimming and now enjoy your 45 day effort!
Ron

[Danny]

These white specks that are not fuzzy is merely fat right? or is this something to be concerned about. The 45 day dry aged ribeye was fantastic. Just started the brisket a few days ago and now there is these white specks that was not apparent on the ribeye. Is this still okay to continue or better to stop this now?
I will add image to above post again thank you for your help and responses!

[Ron Pratt]

Relax! Don’t fret as those spots occur on the surface and not inside the meat.
Ron

[Danny]

There was some slight browning, which I double checked with you to ensure it is safe. Now after being kept in freezer for about 2 weeks, it is entirely browned… Would you still eat these? Is there anyway to prevent this? I usually watch on youtube of people thawing out frozen steaks and theirs is not this brown… What might I have done wrong? the vacuum seal is still there, no air was present as the bag is still under vacuum. Not entirely sure what caused the oxidation to be so profound.

[Ron Pratt]

I’m not sure either as what you describe is freezer burn. You didn’t happen to freeze it in the UMAi Dry@ bag did you?

If it was freezer burn that meat is still good.
Ron

[Danny]

So, I updated the pictures in the opening post, it was not frozen in the umai dry. The process I took was 45 days dry aging, then slicing into individual steaks. I vacuum sealed it in the foodsaver bags and threw it into the freezer. After two weeks have elapsed, the steaks are completely brown. I am not sure if freezer burn happens for vacuum seal, but lets just say that might be the case. What should I do for future to prevent this? oxidation of meat causing it to brown typically is reduced significantly in a vacuum seal, so not sure why mines completely browned. I don’t know if there are specifications to freezing which I was not aware of?

[Danny]

After a bit of research, turns out vacuum sealing actually causes faster browning because of the oxygen being pulled out of the meat per https://www.scienceofcooking.com/why_red_meat_turns_brown.htm

I thought browning was caused by oxygen exposure, turned out based on that link, it is the opposite.

[Ron Pratt]

Thank you! You sure taught this old dog a new trick!!!
Ron

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