Ribeye

[Dave]

Well, my first-time dry-aging steak–an 18lb ribeye–has, alas, come to a premature end. All had been going well, however, somewhere along the way on what I had hoped would be a 45 day aging journey, the seal failed. We’re only 26 days in. Paradoxically, it may have been all the handling of the product trying to verify the integrity of the bag and seal. Five or so days ago I noticed a few white dots forming on part the nice outer-bark that has formed since the beginning for the process. And then today, I discovered the breach in the bag seal. That said, absent recommendations to the contrary, I suppose I will just cut it up and grill a couple and vacuum seal the rest.

Any thoughts?

[Ron Pratt]

Let’s address your immediate issue. The white spots are surface mold spores. The key word is surface! The interior meat has not gone bad as long as you didn’t have refrigeration issues. You will be trimming off that surface so the spores should not bother you. Keep in mind if you had gone commando it is probable your meat would become covered with mold. The UMAi Bag prevents the mold growth when it stays sealed, but once breached then yes mold can start. Honestly, if I were you I’d let it continue to age, but I know I have more experience. It just looks bad to you, but it doesn’t necessarily mean it is bad. Let your nose be your guide. Good luck with whatever you decide!

Yes you probably answered your own question – all that handling disturbed the bond between the bag and the meat! Also if it was a bone in piece you are ready risking puncture of the bag. I may be in the minority here, but I bag my meat, seal it and never even touch it again until I’m done aging it. Ron

[russell quesenberry]

That is what i did to Ron. Let it sit till done. Also i use parchment paper over my bones to stop them from contacting the bag.

[Dave]

Okay then, I’ll let it go for a while, so long as there aren’t any odors coming from it. As for the mold spores, I’ll plan on removing them, along with the bark, at the end of the process. With that, just how long do you recommend the steak age to get a good “aged” flavor? 30,45, 60 days? Any recommendations?

Thanks
DB

[Ron Pratt]

21, 28 & 30 are don’t bother numbers in my book. At least go 35, but you’ll be happier with 45. But these are all my personal opinions.
BTW I hope you know that day aged beef will have an earthy, nutty smell which may at first seem foreign to you, but it is fine. Ron

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