The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › White Spots on my New York Primal
April 16, 2019 at 12:27 am #3472
Hi Ron and everyone!
I have successfully finish my first dry age with Umai. A 45 day dry age ribeye choice from Costco. It turned out awesome!
See screenshot below.
I have started my second project which is a New York Strip Primal choice from Costco. It is now 3 weeks in and I am noticing small white spots that look like mold? Can the community please look over the pics and advise if I should be worried? I have done the smell test and so far everything smells fine. I am not sure if these white spots are mold or not. The bag definitely became a bit more loose than my first project. I also compared the pics to my first project and noticed more white spots than prior.
See screenshot of white spots below.
Should I be worried or leave it alone for the full dry age time? I am planning to dry age 60 days with this New York Primal.April 16, 2019 at 3:45 pm #12314
Thanks for your epilogue about your rib eye!
Yes, those white spots appear to me as being mold spores. Please tell me if the meat was in a cry-o-vac bag and how you bagged it. There is a definite procedure to follow as outlined in the Q & A section.
RonApril 16, 2019 at 4:03 pm #12315
I followed the standard procedure, the meat came straight from Costco cryobagged. I did the clean transfer method which is cut open the end drain some liquid out then I stood it up and put the Umai bag over it and then flipped it. I used my foodsaver 2000 and helped massage as much air out as I could. I also double sealed in all areas just in case.
In this situation, what are my options? Should i let it ride and hope the mold won’t get inside the meat? Its been 3 weeks. Should I open up the bag and wipe it down with vinegar and rebag with another Umai bag?
Thanks for mentioning there is a definite procedure in the Q&A section, I will go look for it.April 16, 2019 at 4:04 pm #12316
Hi Ron, I was looking for the definite procedure in the Q&A section, I couldn’t find it. Did you mean the FAQ section? Could you please direct me to the definite procedure on how to handle my situation? Thanks!April 16, 2019 at 5:21 pm #12318
You did it properly. Now as for that possible mold I would let it ride out without re-bagging. Mold such as that is on the surface only and does not “enter” the meat. Then after aging you will skim off that hard outer crust.
Heres the list I meant when I said Q & A.
RonApril 16, 2019 at 6:28 pm #12321
Thanks for your advice. I will ride it out and trim carefully. I appreciate you sharing your wisdom and experience as always!April 17, 2019 at 7:27 pm #12331
When I am ready to open this dry age project and trim, should I first wipe down the outer bark with apple cider vinegar to get rid of the mold buildup? I have read in the forums that sounds like a best practice. My worry about cutting right into the primal with the mold on the outside is having the spores float around and get into the good inside meat while I am trimming. In you experience, have you had to trim a dry age primal with white mold on the outside bark? How did you handle it?April 17, 2019 at 8:06 pm #12332
That is a fine idea.
RonApril 2, 2020 at 7:46 am #13013WillMember
Hi, Ron! I’m newbie here.
I use this method to make dry sousages (i use this grinder), and also have some weird white spots on sausages. Is this also mold?
WillApril 2, 2020 at 3:55 pm #13015
Yes – and see the reply above about wiping it down.
- The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.