The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › First Use – Do I have a problem?
- This topic has 4 replies, 2 voices, and was last updated 2 years, 6 months ago by Chris Campagna.
November 27, 2020 at 10:38 pm #3884
I used a UMAi bag for the first time on Monday and I want to confirm I’m not ruining my $250 prime grade rib roast!
I struggled getting a good vacuum and probably ended up with about 75-80% contact but not an extremely tight vacuum. I see that a tight vacuum isn’t fully required and I’m storing it on a rack in a modern refrigerator set to 36 degrees so I wasn’t overly concerned about storage.
Everything smells fine BUT I’m noticing some grey/brown spots emerging and want to assure this isn’t a problem! Here’s a pic of it now. Does this look ok?
Also, are there any other telltale signs of something going wrong that I should be watching for to hopefully notice any problems before they ruin the meat? .
Thank you all in advance for the advice!November 27, 2020 at 11:07 pm #13350TheaKeymaster
First question: Did you purchase this piece of meat in original processor cryovac packaging? Too many customers buy butcher packed meat at this time of year. If the meat has been handled, touched and trimmed, it may have been jaccarded, or blade tenderized. This meats the the interior of the meat is not longer intact and sterile, so must be immediately cooked. It is unsuitable for dry aging.
If you purchased a processor packed subprimal, as is recommended, and you transferred it untouched, untrimmed into UMAi Dry, then you should be good to go.
The meat will begin to darken to a mahogany brown, and harden gradually over the first several weeks. For best bond, you want to start the dry aging meat side down, fat cap up, then flip carefully after 7-10 days.
The best indication of spoilage is to sniff the meat surface through the UMAi Dry membrane and trust your nose. We are well programmed to distinguish between the forest-y, blue cheese-y funk of dry aging and just plain rotting meat.
In terms of color, grey or greenish-blueish coloration is a bad sign. However, if you are following all the recommendations, you should not have that problem.
Don’t worry about air pockets, or release as the meat ages and shrinks away from the membrane. UMAi Dry is still providing the necessary protected dry aging environment. Just be sure to age in a regularly used modern frost free kitchen refrigerator located in a room temperature environment.
For further help, check out our Help Center: umaidry.com/help or the great Facebook UMAi® Salami, Charcuterie and Dry Aged Steak group.November 28, 2020 at 5:07 pm #13362
Thanks for the reply BagLady. Yes, the roast was the full subprimal, still in original cryovac packaging, transferred untouched/untrimmed.
I’m still not smelling anything but the coloring just concerns me. Some parts are turning that nice, dark red (esepecially the end meat) but these other darker grey blotches are still showing up in the fat cap portion.
Here are 2 new pics form this morning (day 5). Does this look normal?
ChrisNovember 28, 2020 at 10:23 pm #13363TheaKeymaster
Looks perfectly on track. The first time you’ll always have more questions. Next time, you’ll know what to expect.
Cheers!November 30, 2020 at 4:17 pm #13368
Thanks for the confirmation BagLady!
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