April 13, 2020 at 1:33 am #3755
Can anyone tell me if adding a fan to the fridge as well as the umai bags slow down the crusting process? Not sure but I seem to have had better luck without the fan and th e bag dry ageing my steak.April 13, 2020 at 2:36 am #13029
April…I keep getting strange vibes from your questions…
but, I’ll play along…
So you have aged beef before or haven’t you?
And you have used the UMAi Bags before or haven’t you?
And you have aged sub-primals and not just a single steak before or haven’t you?
RonApril 13, 2020 at 2:53 am #13030
No I have not aged before. I’m very sorry for the confusion. Honestly I am all over the place with this experiment. I have several cuts of beef at different stages of dry ageing in fridges in my home. I’m so confused about this process but so want it to work.
1 filet mignon in my fridge in my garage, side by side with a usb fan. Started this one first.
2. Prime ribeye in the fridge . Started this one a few days later.
3. Choice roast in fridge. Started this one a week ago.
All are packed in umai bags. Pls help. So confused. Each are crusting. Dark color no bad smells. Just no hard crust. Your advice is greatly appreciated.April 13, 2020 at 8:47 pm #13031
Don’t try to age that filet much longer than say a week since unless you are a purist you will be inclined to trim off the hardened outer layer making it an expensive waste of meat with little benefit from aging.
The prime rib OTOH can easily go 45 days with a real benefit.
How big are the ribeye and the roast…weigh wise?
RonApril 13, 2020 at 10:15 pm #13032
Thanks so much for the advice. I found out that the fridge was at a cooler than desired tempt. It was at 32 degrees instead of the recommended 34-38 degrees F. I’ve adjusted the fridge and am looking forward to taking out the filet on Wednesday.
Question with the adjustments I’ve made to the fridge, you think I can salvage the meat? Again many thanks for the multiple replies.April 13, 2020 at 10:22 pm #13033
Prime Ribeye is 8 lbs. Choice is around 7 lbs.April 14, 2020 at 12:57 am #13034
The fear is too high of a temperature, but not too cold. Heat ruins and encourages growth of nasty bacteria! Too cold slows but also stops the aging process.
That filet would be better off if you stop NOW!
That ribeye and “roast” both are actually pretty small and raises my next valid concern…being that small I fear you bought them out of butcher’s or grocery store display case meaning they were not purchased in a sealed cryovac bag. The display case “reveals” that meat has been handled and probably rehandled meaning it undoubtedly has bacteria which will promote spoilage.
Sorry, but this is all just the truth…
RonApril 14, 2020 at 3:44 am #13035
Thanks for your time and attention to this matter. You are correct. I bought at a local butcher shop. Figuring it would have a better quality meat. No spoilage but I will remove the filet tomorrow and see what I am working with. Trial and error.
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