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Reply to "Wet Aging Beef"

Okay, new here.    Will search threads, promise.   But I've got a decide-by-friday question I hope you all can help with.    

So I'm easing my way into the dry age community, learning and so forth.  I've figured out how to get prime primals from costco for under $9/lb.   And i've done well with them.  I'm happy anyway -- my wife and cardiologist may have other opinions.

Here's the thing.   I bought a foodsaver vacuum packer so I could take relatively huge full 103s or 107s, and  then cut them up into manageable portions.   Right now I've got a third of a tomahawk rib primal (same as a regular 103, but with longer frenched rib bones) that's I repackaged into a second smaller vac seal bag.   

My understanding was that a vac sealed cut (it's still 10 lbs) would do fine in a normal fridge "wet-aging" for a fairly long time.   But this thread is making me worried i'm about to poison my labor day guests.    

Nothing is discolored, I divided and re-vacced quickly, and froze two of the pieces immediately.   But I took one of them out a few days ago to gently defrost in the regular fridge.  Still looks fine.   but am I in a danger zone on this one?  

Thanks.

 

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