Ribeye not crusting up

[Les]

I have successfully done 2 rib-eyes in the past, however this current one is not following the same pattern

After about 2 1/2 weeks the meat is still bright red and I notices juice in the bag a little. The temp is 36-38 degrees

Does this sound right? Do I need to be concerned I just lost a 19 pound rib-eye

thx

[Ron Pratt]

What type of refrigerator are you using? When you say you can see juices in there are they extensive? or just “some”? Can you post a picture of the meat? Was the meat in a cryovac bag when you purchased it or was it in a butcher shop display case?

And lastly – what happened that you say you lost a 19# rib eye?
Ron

[Les]

the meat was completely pat dry before going into the bag. From costco. The amount of juices is, if you rub the bag where a small ripple is, you see it moving, also I believe its seeping out of bag, which I think is good. made me wonder a bit when I am not seeing it getting crusty and turning color

As for a frig, its my beer frig also with kegs, its a freezer with a commercial temp controller, kicks on at 38 degrees and shuts off at 36. I have 3 separate thermometers in there all are right at 36 to 38 degrees

I meant, I don’t want to loose it if for some reason its going bad

thanks for teh reply

les

[Ron Pratt]

Not beating a dead horse here – but is that unit designed and built for the express purpose of cooling beer in a keg? Or is it an old refrigerator that you took out the shelves and store a beer keg in? After 2.5 weeks it should not still be red. I believe your unit – even though it is staying cold is not removing the moisture from inside. You are better off moving that meat to your kitchen refrigerator where the compressor and a fan is running and drawing off the moisture that the UMAi Dry® bag is trying to release into the air. Ron

[Ron Pratt]

Was the 19 pounder you said you lost also in your keg refrigerator? The process of dry aging is letting the meat lose the tasteless water contained in the cell structure thus concentrating the beefy taste as well as naturally breaking down the texture. If your refrigerator doesn’t extract the moisture present nor circulates the air with a fan then dry aging does not occur and the meat merely rots. That is the reason the small “dormitory” or under counter bar refrigerators are not recommended. They might keep your beer cold but they are no good for dry aging. Ron

[Les]

thanks, I would bet as you say, it the air flow, prior aging was in a frig

sorry for not being clear, have not lost anything yet, and dont want too

its a modified freezer to get the low temps, most home frigs dont get below 40, and a good frig to get below 40 or one you can control it, start costing big bucks,

moving to firg tonight, or find a fan to put inside

thx, you have given me some good ideas

Have a beer and move the meat
🙂

[Ron Pratt]

I’m not sure where you live, but my impression is that it’s not in the USA. Refrigerators – even less expensive ones – here anyway easily go below the 40º you mention. Ron

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