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21 day dry aged brisket point

loco_engr
loco_engr Posts: 5,818
in EggHead Forum
Is this natural to have blood & juices after a 21 day dry age?
aka marysvilleksegghead
Lrg 2008
mini 2009

Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,597
    Not sure I understand the question. You speak of a “dry age” but seem to be asking about juices in the bottom of cryovac packaging (wet age), as per your photo. 
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    GrateEggspectations said:
    Not sure I understand the question. You speak of a “dry age” but seem to be asking about juices in the bottom of cryovac packaging (wet age), as per your photo. 
    I believe it was dry aged at the supplier (Oak Barn Beef). 

    I don't really know anything much about dry aging, but I think it only the outer layer of the meat dries out so there will still be moisture and myglobin in the meat. I am assuming they dry age it then seal it, and perhaps freeze and ship. I think it would be normal to have some juices in the bag. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • loco_engr
    loco_engr Posts: 5,818
    SmokeyPitt said:
    I believe it was dry aged at the supplier (Oak Barn Beef). 

    I don't really know anything much about dry aging, but I think it only the outer layer of the meat dries out so there will still be moisture and myglobin in the meat. I am assuming they dry age it then seal it, and perhaps freeze and ship. I think it would be normal to have some juices in the bag. 
    Thank you
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Wolfpack
    Wolfpack Posts: 3,552
    That cut doesn’t show the typical drying you would expect from an individual cut aging. My guess is they may mean the carcass was aged 21 days before butchering.

    I would not worry about the myoglobin and other liquids at the bottom of the bag. Eat and enjoy-
    Greensboro, NC
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