Safety question

[Mark]

Does this look OK? 45 days, dry-aged Ribeye, cowboy cut. In the sous vide at 137 for 3 hours. Tatanka dust, seared with a heat gun. Looks beautiful, but I don’t like it. Incredibly tender, but it’s got a flavor that I’m just not used to. Maybe a little bit nutty, hint of mold? I cut off the outer crust off. Now I feel sick. Not sure if it’s because it’s rotten or I just don’t like it. Same thing happened when I tried venison for the first time. Ugh … my stomach hurts. The bag was VERY loose, but the meat was perfectly pink inside, so I thought it was OK to eat. Should I pack a hospital bag?

Am I supposed to do something, like let it sit in the fridge first, maybe?

Thanks
-Mark

[Ron Pratt]

Looks good to me! If it was rotten your nose would have tipped you off from the get go! “Tatanka dust, seared with a heat gun” wouldn’t have been my choice, but I assume you have finished steaks this way before. Is this your first time having dry aged beef? as it does taste different. Personally I think it was fine. Ron

[Tony Erne]

Looks very nice, as for getting sick, you may have a gallbladder problem.

The nutty smell and taste is a good taste, at least I think so. Mold not sure what mold taste like.

[Mark]

This is the first dry-aged beef that I’ve ever had. I cooked smaller steaks this way; that’s how I picked which way was best. It may just be I’m not used to the taste. Not sure I would describe it as nutty, but I suppose that’s a possible description. Going to try another steak on the grill tonight, without the bone, which is the only part that still had that “crust” on it. I’m suspicious too that maybe it’s the sous vide. I just got this thing and when I did a 30-hour eye of round roast, it sucked all of the juices right out of the meat. No kidding, it was tender as sirloin but dry as a sponge. Anyway, I’ll give it one more try. Bottom line, though, is it does NOT look rancid to anyone, then.

Thanks
-Mark

[Tony Erne]

(“This is the first dry-aged beef that I’ve ever had. I cooked smaller steaks this way”)
Does the statement above mean you’ve dry aged beef before or what? Sure reads that way.

To “sous vide” a steak is just another way to “warm up” the internal steak. It helps control the cooking process and keep the “cooking process” focused to the outside of the meat and less worry to over cooking the inside of the meat. Again it’s a matter of taste.

I would not soak my beef steaks in hot water bath for hours, I only warm it up for 10 mins at the most, and that’s to get the beef closer to an even temperature before cooking to my desired doneness.

The description on taste is something no one but the taster can explain and then it’s based on personal experience to similar flavors we may all have come to experience too.

As for looking rancid! Good luck trying to claim it’s rancid by a photo. The better question is does it look good to eat, sure but so does ice cream that spoiled.

(“No kidding, it was tender as sirloin but dry as a sponge”) Huh. Care to explain that one too….dry as a sponge but tender. :side:

Side note: I trim off all my Bark before cooking and I trim it after the steak are cut into sizes I want to cook and eat. I’ve seen videos of folks trimming the bark before they cut the primal into steaks, I find it easier to trim the bark after I cut the meat into steak size pieces prior to rapidly burning the bark out it :woohoo:

Enjoy

[Ron Pratt]

quote terne57″ post=6397:

I only warm it up for 10 mins at the most, and that’s to get the beef closer to an even temperature before cooking to my desired doneness.

I hear you, Tony. OTOH I personally am a big fan of “hot tubbing a thick steak” in a bag in hot water, placed in a cooler, for 1 hour. That will bring the internal temperature of an otherwise cold steak up to about 100 degrees before it even goes on my grill. We love our steaks medium rare and this way instead of having that cool blue-red look inside my steaks have a nice warm uniformly red center.

BTW this method even works with thick chunks-o-cow like prime rib!

Ron

[Mark]

I’ve never had dry-aged beef before. At least, not to my knowledge. So, I have no idea if this flavor is normal. I was thinking the color would indicate differently on a bad piece of meat. Spoiled meat wouldn’t look so red, would it? Not sure. Was hoping someone could tell by looking.

I’ve made small steaks with the same cooking technique with good results. Gives you edge-to-edge perfect temperature inside and then you sear it. I’ve also never cooked a 2″ ribeye before so maybe I overdid the water bath.

The roast, after 30 hours in a perfect 130 degree water bath, was not tough any more. All the red went into the juice, in the bag, and the meat color was like it was well-done. No flavor at all. Could almost cut it with a fork, soaked up A-1 sauce nicely, but none of the flavor I get when I do the same cut of meat on the smoker, which takes maybe 3 hours. Maybe dry wasn’t the right word – bland?

Didn’t cook my second steak yet. I’ll get to it tomorrow.

-Mark

[Tony Erne]

Oh I like how you squared in or blocked in the comments instead of using the “” marks.

I have to say Ron I don’t recall how I found this site, but from the very beginning you’ve been beacon of support, thx.
I hadn’t been on this chat site for quite a spell.

Once I started to dry age, I purchased a stand alone Refrigerator and came real close to purchasing a “Turbo air Model PRO-50R, and or the “True” Spec series STR2R-2S, but I got cheap and purchased a standard kitchen type Refrigerator. I chose the latter, a much cheaper method, and the 21cu unit works fairly well. I needed to use little RV fans to help with temp control but it does work well enough.

I had the idea of rotating a primal in every 7-10 days to keep a well stock vacuum packed freezer of dry aged beef. I’m not as close to the rotation idea but still close enough to enjoy my dry aged beef on a regular basis. I live in Alaska and it just to darn cold to grill outside so I still cook on my gas stove.

Enjoy

[Mark]

Ohmygosh I can’t believe how much better this is! This one was done on my pellet smoker and finished over some smoking hot charcoal. Totally different experience! No doubt this one is not rancid. I guess I seared that aroma right out of it. I’m impressed!

Do you think this has anything to do with letting the meat sit in the fridge in a regular Foodsaver bag for 24 hours? Or removing the bone first? Or was it just using a grill instead of a water bath?

Wow, I wish I had another stomache…. 🙂

[Ron Pratt]

Glad it worked out for you! Now maybe you’ll become a believer in dry aged steaks. The reason the good steakhouses have such great steaks is dry aging and now with UMAi Dry you can safely do the aging at home yourself and save a bundle! To answer your other questions though, no the overnight in a FS bag would have done zero in changing the flavor! I believe the grilling made the whole difference instead of the water then searing with a torch! Let’s keep in touch! Got plans to start aging another sub-primal soon?
Ron

[Mark]

No plans yet. I’ve still got to convince SWMBO that I’m not going to turn green and die LOL!

Thanks Ron and others. I’m sending the Anova sous vide thing back today!

-Mark

[Ron Pratt]

Mark, you’re welcome. Here’s an idea…spend the coin to take the Mrs. to a good steak house that only serves dry aged beef. After she has enjoyed the steak but also seen the cost she will better understand and appreciate what you have found with UMAi Dry!
Ron

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