First time fears, and a giant roast

[Matt]

I’m a bit worried about the 23lb prime rib roast that I just put into my UMAi Dry bag.

It was an extraordinarily tight fit that took me about 10 minutes of slowly cajoling in order to just get wrapped around the meat. (also, I realize that this is out of recommended weight tolerance for the bag, but its the biggest one I could get) It is in there extraordinarily tight. Snare drum tight.

My worries are that the area around the bones clearly have air in them, and aren’t tucked up against the bag, since theres isn’t and more surface area for the bone side to wrap around.

The vacuum seal seamed to work for a few minutes, but very quickly, the remaining space left in the bag showed some air. The bag is clearly compromised of vacuum. I wasn’t expecting it to hold, given the size, but there is that.

The big worry is that when i went to the butcher, he insisted on pulling it out of the existing vac bag to show me the marbling and quality. he then put it into two reverse plastic bags (one bag in one way, and the other closing up the opening, going the other way.)

This made it impossible to clean the bag that the meat was in, and transfer it to the UMAi bag. I did my best wash of it, but it was still technically open.

I know this is a lot of variables, and that there are no guarantees, but should I be worried about this Christmas roast making it? Is there anything that I can do now that it’s in the bag, on the rack, and in the fridge? Should I try resealing it in another bag? should I attempt some sort of decontamination?

The beef at Xmas day dinner is the highlight of the year for everyone in my extended family. I really can’t F*** this up, this is the first year that I decided to throw my hat in the ring to bring the protein to the party. No meat on Xmas day might actually ruin Xmas 20+ people, including myself.

I put nearly a week’s salary into getting this roast, and it would kill me to see it spoil. Is there anything that I can do to prevent that? or should I even be worried?

[Thea]

If I may suggest this, relax. The first time is always a bit?, But everyone comes back to us delighted and laughing at them selves for worrying so much.

You did your best with the situation, and you know it would have been optimal to have the butcher leave it in the processor packaging.

That said, it’s in the UMAi Dry bag now And resting on an open wire rack in a
A regularly used modern frost free kitchen refrigerator located in a room temperature environment, right?

If you follow these directions to a T, you should have good results. Just leave the meat, don’t move it, and make sure the refrigerator is open and closed every day to ensure it is cycling successfully.

Let us know how it goes!

[Matt]

Thank you for the encouragement! Yes, it is resting on an open wire rack in a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
For a little added piece of mind I also added a small USB fan hooked up to a power bank to help circulate the air around it gently, and added 2- 1lb. desiccant bags to the top and bottom of the fridge, that I refresh every 5-7 days.

2 weeks in and the color is looking nice! no off-smells. Very firm to the touch on the fat-side, and firming up well on the ends. (I’m not thoroughly manhandling it, just a gentle poke every few days)

Considering how well everything has gone I’ve already bought a smaller, choice grade roast that I’ll be putting in right after Xmas.

Thank you again for your wisdom and words of encouragement!

[Matt]

Today was a first. There is a slight funk coming from my fridge, and I can’t tell if its the beef, or just something else in my fridge. Smells a bit cheese-like. I’ve removed a few things, and let I’ll wait 24 hours before another sniff-test. Fridge still seems very cold, although I did come home about 5 days ago to find that the power looked like it went out while I was away, for about 2 hours. I wouldn’t think that this would be enough time for a fully sealed fridge to drop in temperature enough to affect the meat, but i’m wondering if I could be wrong. I’ve never had the power go out where I live (practically next door to a hospital, so the infrastructure is pretty stout around here.)

If there is something up with the meat, is there anything that I can do to save it?

[Ron Pratt]

The slight smell may have come from the meat at the age you have said and that is not unusual. Remember aged beef will have an earthy, nutty smell. Sounds to me like you are probably OK!
Ron

[Matt]

Thanks Ron! I removed some older things from the fridge, and today the smell is much more pleasant. Putting my nose close to the meat, I’m not picking up much, and what I am picking up is not unpleasant. 4 more days and then trimming! 😀

[Author]

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