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Wet aged steak

feef706
feef706 Posts: 853
in EggHead Forum
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..


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Comments

  • bgebrent
    bgebrent Posts: 19,636
    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.
    Sandy Springs & Dawsonville Ga
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  • feef706
    feef706 Posts: 853
    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 
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  • bgebrent
    bgebrent Posts: 19,636
    It'll be very tasty, and safe.
    Sandy Springs & Dawsonville Ga
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  • bgebrent
    bgebrent Posts: 19,636
    Aging works better with larger roasts rather than individual steaks if you plan to age going forward.
    Sandy Springs & Dawsonville Ga
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    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.
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • SGH
    SGH Posts: 28,989
    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.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • feef706
    feef706 Posts: 853
    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.
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  • feef706
    feef706 Posts: 853

    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.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657

    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
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I'm at 91 days on a brisket. I had(or have) no plan for it either.
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  • bgebrent
    bgebrent Posts: 19,636
    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!
    Sandy Springs & Dawsonville Ga
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  • feef706
    feef706 Posts: 853
    edited January 2016
    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)


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  • Little Steven
    Little Steven Posts: 28,817
    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

    Steve 

    Caledon, ON

     

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