Mold on Dry Age

blairz212

Hey friends,

I have been dry aging a 5 bone prime rib since thanksgiving in anticipation for a New Years party. I am using the Umai bag but this is the first time with a bone-in cut. The seal let go about a week in but I wasn’t worried as the bag had made contact with a good portion of the meat. I added some more meat to the fridge today and noticed a couple small spots of what appears to be white mold. It’s only in one location and it’s where the bag is not making contact with the meat.

should I be worried or take any action? I’m going to trim that portion off anyways and it only appears to be on the outer crust. If I should clean it will vinegar be the proper method? Should I remove completely from the bag and go naked the rest of the way?

some background and follow up questions as well...

This was a choice cut from a local butcher. I wasn’t thrilled with it completely so I bought a backup prime cut from Costco. I had a recent issue where some dry aged choice meat turned out terrible for me. It was NY strips aged for 55 days. I’m thinking I went too long and over dried the meat. It was on sale at Costco so I gave it a shot and I did only want to go 40 days but kinda forgot about it lol.

any advice or experience would be appreciated. Thinking of just getting another prime from Costco and saving this choice bone-in for myself.

nolaegghead

I dunno much about those bags but it seems to me once they lose contact with the meat they could hold more moisture than the fridge environment and cause mold.  

That said, the white mold is fine.

lkapigian

Like @nolaegghead says white mold is fine, those bags do loosen up....next time try these dry age wraps from the sausage maker, no equipment required https://www.sausagemaker.com/DrySteak-Wraps-p/11-1630.htm

Sea2Ski

You are getting a third confirmation that you are good to go. If it makes you feel better, a vinegar rub will wipe it out, but is totally optional. 

DoubleEgger

Whatever you do, don’t trim the protein.

JohnEggGio

Just a comment on the 55 day choice strips, I recently had the same experience.  Costco choice strip - took it to 50+ days and found it too dry.  I won’t dry age choice strip again.

NPHuskerFL

DoubleEgger said:

Whatever you do, don’t trim the protein.

I have my own reasons why I wouldn't do any trimming. But, what are yours besides the obvious of losing precious real estate.

DoubleEgger

NPHuskerFL said:

DoubleEgger said:

Whatever you do, don’t trim the protein.

I have my own reasons why I wouldn't do any trimming. But, what are yours besides the obvious of losing precious real estate.

The outer crust is where the most flavor is. 

Sea2Ski

@JohnEggGio and @blairz212  if you are finding that the dry aged steaks at 40, 50, 55 days or however long you have gone is too dry, go shorter.  Everyone says that the magic starts to happen at day 40 or 45. Whatever.....  

Personally we do not like it that dry. We prefer it somewhere between day 25-32. It is aged long enough to lose moisture, to get the fat to taste and act like butter, but not too long that it Gets really funky.  I would not give up using choice or think you should not use strips. Just go for a shorter length of time to get the taste/texture you prefer.  Heck, you may like day 15 or 20.

JohnEggGio

Sea2Ski said:

@JohnEggGio and @blairz212  if you are finding that the dry aged steaks at 40, 50, 55 days or however long you have gone is too dry, go shorter.  Everyone says that the magic starts to happen at day 40 or 45. Whatever.....  

Personally we do not like it that dry. We prefer it somewhere between day 25-32. It is aged long enough to lose moisture, to get the fat to taste and act like butter, but not too long that it Gets really funky.  I would not give up using choice or think you should not use strips. Just go for a shorter length of time to get the taste/texture you prefer.  Heck, you may like day 15 or 20.

Thanks, @Sea2Ski My prior 2 efforts were prime strip loin and I was very happy with the results, whether 21, 30, or 40+ days.  When at Costco buying this last one I didn’t like the price of the prime, so thought I’d try choice.  I have a tendency to trim a steak off the end every 10 days or so and don’t recall being impressed with this last strip loin at any time.  I’m still pretty new to home dry aging.  I expect to hit Costco after work tomorrow - I’ll probably dive right back in!  If I go choice, I’ll definitely go shorter time.  Very much appreciate the comments!

blairz212

Thanks for the sound advice everyone! 

Those wraps look interesting @lkapigian will they protect the meat from other smells in the fridge? I’ll often have a rubbed pork shoulder or cheese mellowing in that fridge as well so that’s why I started using the bags.

wardo

When you go to open it up, pay attention to the smell.  My buddy has been dry aging some steaks for a bit now and had one round go sideways.  It was a standing rib roast with the bones tied to the meat.  Cut open the bag and the best description was "wet cat."  We think that the area between the bones and meat wasn't able to eliminate enough moisture and we got some rancid results.

RRP

wardo said:

  We think that the area between the bones and meat wasn't able to eliminate enough moisture and we got some rancid results.

Actually the cut removing the bones from the meat introduced the offending bacteria. Meat aged in a proper environment only MAY have mold growth on the exterior, as meat inside itself is sterile.

fishlessman

white mold is fine. not an expert but at this point and you are seeing mold in the bag i would toss the bag and continue naked

blairz212

What would be the best way to stop this from drying anymore? I think I’ll take @Sea2Ski advice and start aging for less time. 

Put it the freezer? Vac seal and leave it in the fridge?

blairz212

@wardo I have always been told u cannot dry aged a bone-in cut that has been cradled aka bones cut off and tied back on. If u want to do this u should age it first then cut the bones off and tie back on.

JohnEggGio

blairz212 said:

What would be the best way to stop this from drying anymore? I think I’ll take @Sea2Ski advice and start aging for less time. 

Put it the freezer? Vac seal and leave it in the fridge?

Pick any spot, cut it into steaks and freeze them.

RRP

blairz212 said:

What would be the best way to stop this from drying anymore? I think I’ll take @Sea2Ski advice and start aging for less time. 

Put it the freezer? Vac seal and leave it in the fridge?

Relaxing would be my first suggestion!! Dry aging is not rocket science and need not be stopped until you are ready to enjoy your drying effort!,

JohnEggGio

Bought a prime strip loin today from Costco - $7.99 per pound.  Will get it started tomorrow.

wardo

RRP said:

wardo said:

  We think that the area between the bones and meat wasn't able to eliminate enough moisture and we got some rancid results.

Actually the cut removing the bones from the meat introduced the offending bacteria. Meat aged in a proper environment only MAY have mold growth on the exterior, as meat inside itself is sterile.

That makes sense.  He's done a couple before but for some reason this time he left the bones lashed to the meat and th rest is history.  Thanks for the confirmation!!