Loosy vaccum

[Alexandre kassel]

Hi.

I’m aging my first steak ever, my meat (ribeye) didn’t have a smooth surface so the vaccum was a bit loose from the start.
But after a few days, i had close to 80% of the surface meat making contact with the bag so i knew it was okay.

The thing is that it didn’t stay long like this, i’m now 3 weeks in and there is now only around 40% of contact maybe less. in one side and on the upper surface the bag is completely loose with a good deal of air. I know the meat is supposed to break free at some point, but that soon ?

Is this a big deal ?

i think the meat has formed a nice crust, except on a very small part where i’m a bit worried too.

[Ron Pratt]

Welcome aboard! Now…calm down your meat is ok as long as it has remained in a properly working refrigerator and not one of those small “dormitory” ones. How large is your ribeye and was it bone-in or boneless? Ron

[Rob Jones]

Welcome UMAi world. First time user here. Day one of 7lb boneless ribeye dry aging. Like the post I’m nervous about my meat surface. It looks like 75% by my eyes. I’ll check back in in 5 days. Are there any warning signs I should look out for? By the way, after some challenges I believe I achieved a good deal with FS model 5480. I was losing faith at first. Looking forward to sharing the results of my experience with y’all

[Ron Pratt]

Welcome aboard! Honestly 75% give or take 5 or 10 is NOT a problem! The only time you need to worry is if the refrigerator you are using is not working properly or you chose to use one of those small “dormitory” or wine and beer coolers style units.

Now, how long do you plan to age that 7 pounder?

Ron

[Rob Jones]

Thanks for the quick reply. It’s in a large refrigerator so no issues there. If anything, being that it’s the family fridge it gets opened often but temp regulation isn’t a problem. I plan to leave it until July 7 (32 days). Here’s hoping I can wait that long.

[Alexandre kassel]

Hi,

Update. One week after, the meat pulled away completely from the bag, and there is A LOT of air in the bag, it looks sealed but there no way there was that much air in the bag initially, should I worry ?
Should I pull out the meat ?

It’s about 3 kg and boneless

[Ron Pratt]

There is no need to worry as long as your refrigerator is working properly, but it will make you feel better here’s what you can do. Try to locate the leak by pressing your hands press the bag against the meat forcing out as much air and not leaving any air pockets. Then at the leak site insert a drinking straw or a piece of tubing in and then grab the bag tightly around the straw or tubing and finish sucking out as much air as you can. When done quickly remove the straw or tubing and tightly close the end using a bread twisty. Ron

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