Wet aged steak

feef706

I picked up some steaks from SAMs back on 10 November, sell by date was 11 Nov. I vacuum sealed when I got home and threw them in the bottom bin of my spare fridge, thermometer in that drawer reads 30 degrees every time I open. Anyways I've been watching them and they have never showed any color change after the first few days. So 60 days later would anyone have any concerns eating them? They had a slight odor when i opened but I honestly expected more. I'm not so much worried about eating them as I am serving them to my kids..

bgebrent

I believe they are safe to eat as they've been kept very cold.  A little odor is to be expected.  In matters like this @Darby_Crenshaw is your resource.  He's answered a number of similar questions previously in expert fashion.

feef706

Thanks for th reassurance, I've opened chicken breast from the store that was much more noxious than this beef, but since the drawer was reading 30 I feel more comfortable, while the steak wasn't frozen it was on the border and the fridge doesn't see near as much action as our main fridge 

bgebrent

It'll be very tasty, and safe.

bgebrent

Aging works better with larger roasts rather than individual steaks if you plan to age going forward.

Darby_Crenshaw

not possible to diagnose things over the internet.  i'd have no qualms if it were in my fridge.

if it is your first time aging, you will not know what to expect and so there's no way for us to know whether something is good/bad if you yourself aren't comfortable with it.

i know a guy who's gone 100 days wet (brisket i think).  i have gone 60 and 100 days myself, dry age

wet aged steak can seem a tad funky, especially the liquid in the wrapper.

SGH

Darby_Crenshaw said:

wet aged steak can seem a tad funky, especially the liquid in the wrapper.

This ^^^^^^^ is true in spades. One of the overwhelming differences in wet vs dry aged beef is the final flavor profile. Dry aged takes on a more pronounced beefy or musky flavor if you will. Wet aged starts to take on dare I say almost a blood like taste after a extended period of time in the plastic. Not that there is anything wrong with it. Some just may not care for it. As far as is your food safe. Not being there, I don't won't to say one way or the other. However for reference, I have let clod wet age in excess of 90 days under controlled and ideal conditions.  

feef706

bgebrent said:

Aging works better with larger roasts rather than individual steaks if you plan to age going forward.

I noticed before posting as I was searching mosts wet aged articles and posts were larger pieces of meat, I honestly didnt intend for these steaks to sit all this time, just happened with the holidays and life

Thanks everyone for the feedback, gonna go
for it.

feef706

Darby_Crenshaw said:

not possible to diagnose things over the internet.  i'd have no qualms if it were in my fridge.

if it is your first time aging, you will not know what to expect and so there's no way for us to know whether something is good/bad if you yourself aren't comfortable with it.

i know a guy who's gone 100 days wet (brisket i think).  i have gone 60 and 100 days myself, dry age

wet aged steak can seem a tad funky, especially the liquid in the wrapper.

Understood, I simply was looking for some feedback based on the conditions I mentioned, this is indeed my first time and didn't intend to
let then ride this long, just happened. But being that they are in the bottom bin and have been riding at 30 degrees with minimal activity in they fridge, I feel comfortable.

Darby_Crenshaw

bgebrent said:

Aging works better with larger roasts rather than individual steaks if you plan to age going forward.

you can wet age single cuts just fine. no difference between subprimals and steaks.

dry aging is what doesn't work, because a single steak would dehydrate quickly and become better suited to use as the sole of a boot

Eggcelsior

I'm at 91 days on a brisket. I had(or have) no plan for it either.

bgebrent

Darby_Crenshaw said:

bgebrent said:

Aging works better with larger roasts rather than individual steaks if you plan to age going forward.

you can wet age single cuts just fine. no difference between subprimals and steaks.

dry aging is what doesn't work, because a single steak would dehydrate quickly and become better suited to use as the sole of a boot

Thank you for articulating way better what I intended to convey, and for chiming in again.  Appreciate you!

feef706

Thanks for all the tips, to follow up we survived dinner with no ill side effects the following day. I cannot say the steak tasted any different, but I did marinate it as I always do my steaks, tenderness was good but really didn't seem any different, they ended up more medium than I planned but they were pretty thin.. All in all a great steak. (Pic below, it did happen)

Little Steven

Eggcelsior said:

I'm at 91 days on a brisket. I had(or have) no plan for it either.

I've got one in the fridge from last August