I may screwed my meat up when putting it in the UM

[Greg Beam]

Hi everyone,
I am a novice at using the EMAI Dry system and did not remember to do one step. I am drying sub prime New York strips. When I was putting it in the bag I did not remember not to pat the meat dry so I did. I used my Weston Vacuum sealer. I wasn’t real happy with the amount of air still in the bag but I was assured it would be alright. I then placed it on a wire rack in my home refrigerator fat side up. That has been two weeks ago and when you look at the fat side it is not turning that nice color but when you flip it over it is really that nice mahogany color. Is my beef OK and do you leave it fat side up for the duration. I believe all I did wrong is pat the meat dry before putting it in the bag. I really appreciate any help you experts can give me. I don’t want to be out $115 for the meat. I am truly excited to taste a dry age steak. I am too cheap to spend $50 or $60 from a steak house

Thank You for your input ,
worried Greg

[Ron Pratt]

You’ll be just fine, Greg! Quit worrying. The fat cap will NEVER turn mahogany. The fat by comparison to when it first started goes from a white to a cream in appearance. Even some air trapped inside a UMAi Bag is nothing to be concerned with. As for turning your meat over I have never seen the need to as long as it is resting on a wire rack, but now that you have turned it why not just leave it alone. No reason to disturb the bonding that has already taken place. Ron

[Greg Beam]

Ron,
thank you so much for easing my mind about the whole process and will wait 2 more weeks and hopefully I will have the best steak I have ever eaten.

Thanks again,
Greg

[Ron Pratt]

You are certainly welcome! Just curious though – how long do you plan to age? Being a newbie most are afraid to go very long and then afterward they even laugh at themselves and hick in to high gear and go for several weeks on end! Ron

[Greg Beam]

I am planning on about 28-30 days! I thought I would let you know that before I join the forum I asked customer service the same questions I asked you and one thing I think her name was Shelly that after a couple of weeks of dry aging you can flip it over to distribute the remaining water. Do you think 28-30 days is enough for a sub prime of strip loin

I was just passing on the info,
Greg

[Ron Pratt]

Greg, I know Shelly often recommends flipping as does others at HQ, I just say I personally do not flip…that’s all. BTW I always place mine with the fat side on the bottom. Your 28 to 30 is fine for a strip loin though I personally prefer 35 days. Ron

[Greg Beam]

Perfect! Thank You!

[Greg Beam]

Ron,
I noticed a week smell like something is spoiling. Is that normal and one other question is how do you know if your meat has gone bad?

Thanks,
Greg

[Ron Pratt]

Greg, there can initially be an off-smell, but that is normal. It is highly unlikely your meat has spoiled unless 1) it was bad start with or 2) your refrigerator is not working properly. Even if you had gone commando without a UMAi bag it would not have spoiled in this short of time unless 1) or 2) are true. Me thinks you worry too much, Greg! Ron

[Greg Beam]

Ron,
Once again Thank you and your right I worry too much but this is by far the most expensive pieces of meat I have ever bought. Also I am a Landman and have been laid off since last July. I am making a little money under the table selling my Beef Jerky I have been making for years as a hobby. It sounds like my meat is just fine but I wont be able to buy anymore if this goes bad but your reassurance has been invaluable and I promise I won’t ask anymore stupid questions.

Thanks again,
Greg

[Ron Pratt]

Greg, you’re not asking stupid questions – at all! Newbies to dry aging as well as their spouses always have this type of apprehension. Once you have completed your first dry aging and have enjoyed the results then aging future chunks-o-cow will be easier on you mentally. BTW I’m sorry to hear of the unemployment so I understand! Ron

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