First Time – not so great

[Nicholas Brassard]

Hi guys! So I have been a fan of dry aged steal for a few years now and am so used to having dry aged that I cannot settle for anything less.

I finally got my own place and therefor the room to do whatever I want in my fridge. I got a AAA strip loin and a rib eye from costco and made sure they were tenderized. The issue I am having is with mold. I noticed there was more air in the striploin after 2 weeks and upon closer inspection, some withe mold spots. The ribeye’s seal was perfect with no air that i could see. After 1 month, the white mold turned to what seemed to be yellow then green. I read on here that anything other then white is no good so I halted the striploin, trimmed, cut and tasted. The smell was fine and it tasted fine as well.

I then went to double check the rib eye and noticed there was even more green then the tiny spots that were on the striploin. I had used a strip of parchment to prevent the bones from poking through the Umai membrane and there was some green under that. There was also some iside one of the bones that i could see in the cut part of the bone… and a few other spots. So by then it was midnight but i figured I had to do something. So I also pulled it out, buy this one doesn’t smell like the other one. Doesn’t like decay or anything I can describe. When i put my nose up to it and smell, the only comparison I can give is some sort of rubber. The meat is not firm at all and there is some red jellowy stuff where the “eye” part of the fat is.

I’d like to know what you guys think.

I use a brand new fridge that I open at least two times a day. The humidity level was over 60 for the entire duration. The meat was in the original butcher’s vac sealed bag, not tenderized. The obly thing O could think of is I must have poor’y handled the meat when i transferred it into the Umai. I was careful to follow the instructions.I emptied out as much of the original liquid as possible while leaving the meat very moist and transferred it into the Umai by dropping it in form the other by inserting one into the other a little. I also cleaned the original packaging as to not contaminate. But I must have touched something at the part when inserting the parchment.

For the striploin, I am pretty sure the faulty seal is the culprit but what about the rib eye?

Altough I uploaded some pictures, the green is really hard to tell.
Thanks for. Your input.

Close-up image of cut bone. I wasn’t avle to take a picture where you could see there is some green, but part of the bone that looks white in the image was actually green.
https://ibb.co/cFdNzsn

Parchment paper before and after removing it. Same as before, although you can discern some green, it was more obvious in person.
https://ibb.co/Gdx1kM6
https://ibb.co/5Mh66d3

The round cut mark you can see to the left has green around it, but again, can’t really tell from the image.
https://ibb.co/Fmqp3kq

The red jello I was talking about.
https://ibb.co/ZKDqSg1

The last one was just to show the result. Meat looks great, but is super soft and does not have a uniform smell to it. Some parts smell a bit like beef others more like the rubbery smell I was describing.
https://ibb.co/MDKFjTX

[Ron Pratt]

Well, Sir…one of the very first things you said said a lot! “I got a AAA strip loin and a rib eye from costco and made sure they were tenderized”. Right tnen and there was the start of your problem! While COSTCO tries to be clean and sanitary that doesn’t mean it is after tenderizing meat all day long! The tenderizing probably buried bacteria deep into the meat! People who but blade tenderized meat either consume it shortly thereafter or cut it up and freeze it. Those steps mean the bacteria introduced doesn’t have the chance to multiply and ruin the meat like it does during lengthy aging.

Next thing – you say it is a brand new refrigerator, but is it a full size, FROST FREE unit? 60% humidity makes me think it is not or is not working properly! Again such high humidity made it a breeding ground for the bacteria!

You may have a stronger “constitution” then other folks, but I personally could not recommend eating that meat with all those mold issues. I was deathly sick once from food poisoning – not from dry aged beef, but from seafood and I don’t wish that on my enemies!

Sorry…
Ron

[Nicholas Brassard]

Thanks for the reply! My bad, I made a mild typo, I meant to say that I made sure they were NOT tenderized.

Got it tho for the humidity. My refrigerator is a unit that is either freezer or refrigerator by the touch of a button so i guess it doesn’t have any humidity control.

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