Rookie Mistake

[Scott W.]

After two weeks+ and no color change, I decided to do some research and found this forum. I now realize I made the mistake of putting my ribeye loin in the garage fridge. The fridge gets opened several times per day…but it has been very cold here in Illinois and the garage is not heated.

Is there any chance at all that the meat is OK??? I will give it the ‘ol smell test when I get home from work…but should I really risk it?

OMG….I am sick to my stomach thinking I just ruined this beautiful, and spendy, hunk of meat.

[Ron Pratt]

Opening and closing the door several times a day is not necessarily a problem nor its location in your garage – but the issue is about the temperature range your refrigerator has maintained. If the meat has been too cold and/or actually freezing then the aging process has been hampered – BUT not spoiled! Is that refrigerator a frost free unit?

I hope you have read the rest of the useful information at the left. When you are smelling the meat tonight it may have a slight earthy or nutty smell as it should.
Ron

[Scott W.]

Frost free.

I’ve been keeping the eye on the temperature…it has been consistently in the low 30’s. I’ve been adjusting the fridge a lot with ambient temps ranging from 40 above to minus forty recently.

I will move it into the kitchen fridge tonight after getting it in a new bag.

Thanks you!!!

[Ron Pratt]

Moving it is a good idea. You may not even need to re-bag it.
Ron

[Scott W.]

Thank you…I feel a little better 😉 I head home in an hour….fingers crossed.

After moving it…should I leave it in an extra week or so? (assuming I “delayed” the aging process)

[Ron Pratt]

Well it all depends on how long you intended to age it. A ribeye is a thick piece unlike say a NY strip which is thin. A ribeye can easily benefit from longer aging such as at least 35 to 45 days.
BTW where are you in IL? – I’m down here in Dunlap adjacent to Peoria.
Ron

[Scott W.]

I was shooting for the 28 days…will go longer (If I can resist cutting into it 😉

Northwest part of the state…Savanna

[Scott W.]

It passed the “wife’s smell test” last night…so i think I am good to go. It is now resting comfortably in the kitchen fridge.

Thank you for the help!!!!

[Scott W.]

Since moving the roast from the cold garage fridge to the kitchen fridge…the transformation has been amazing. It is amazing how fast the “bark” is appearing.

I noticed a change in just 1 day. Today is day 4 and it is looking like it is supposed to!!!

Thanks for the help!!!

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