Filet still good?

MCG DAWG

Butchered up a whole beef tenderloin three weeks ago. Cut off the "fat end" to cook as a roast on the egg, cryovaced it, and put it in the fridge were it sat unmolested in the back till I re-discovered it today.

Can I consider that three weeks of "wet aging" and is it still good? Or is it unsafe for consumption and I need to throw it out?

YB

We are cooking tenderloin steaks and lobster tails here to night.Did you come to home coming this year?Things are really changing at MCG.

Larry

Humphrey Chimpden Earwicker

i'm guessing you didn't cryovac it, but vacuum sealed it.

either way, i would be eating filet if it were three weeks old, but then i do a lot of odd things.

it will likely smell a little metallic, or 'gamey', but that is aging.

if your fridge temps are ok, it should be ok.especially vacuum sealed

MCG DAWG

Sure didn't. It was my 10 year class reunion. Had a VIP pit pass at Talladega and went there instead!

I appreciate the training I got at MCG but I don't have the "warm fuzzies" for it like I do UGA.

YB

I would pick UGA over MCG any day.This will be my last year at MCG before I play most days.
Larry

Florida Grillin Girl

Only the nose knows! Open it up, rinse it off, and let it sit a few minutes, then smell it. It should be fine, but I always do the sniff test on all meat before cooking.

Faith

MCG DAWG

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