Found some spots on dry aged beef, getting slimy. Need advice
I just found that there are some part of the dry aged beef under a rack that became slimy. It has been 20 days at 2°C and humidity around 75%. Is it ok to still consume since I have to trim the outer part anyway or Can I wipe out the slimy part for now to slow down the spoilage process as I aim to age at 28 days. Thanks you all in advance
Best Answer
Your conditions were both too warm and too low of a humidity. Ideal for 'dry aging' is 32.5°F to 33.8°F (0.5°C to 1.0°C) at 80%-85% humidity.
Firstly, temperature control is critical to slow and almost stop the rotting process. Beef is received right after slaughter and it must be held at a core temperature of around zero degrees (this is done by our cool room running between ?0.5 and 1 °C). Secondly, airflow is critical. Increasing the airflow around the aging room is needed to make sure that the fresh beef dries as quickly as possible on the surface to stop bacteria and potential mould growth. To achieve this, we have a number of ceiling mounted fans to push air in different directions around the room (Fig. 2). Thirdly, the use of UV lights is crucial to kill any air borne bacteria (Fig. 3). Lastly, the humidity is important and it must be between 80% and 85%.
Toss it and start over. (Bonus points for the effort though...not many have the patience to try to dry age their own beef)
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What is the white mold on dry-aged beef?
During the process, a layer of white mold grows on the surface of the meat. This mold is an indicator that the beef is aging safely, but don't worry; the outer layer is removed long before the steak makes its way to your plate! After two weeks, you'll start to notice a textural difference in the steak.Does dry-aged beef rot?
You may be wondering, what is dry-aged beef and how do you age beef? Essentially the process of dry-aging beef is \u201ccontrolled rot\u201d. That may sound less than appetizing, but it is entirely safe and the effect it has on the beef is delicious.Can dry-aged beef make you sick?
< Dry-aged beef must be heated before consumption. It is not edible in the raw.> It is aged but not different from ordinary raw meat, and thus ingestion of raw dry-aged beef may cause food poisoning.How does dry-aged beef not spoil?
For dry-aged beef, the meat is hung in a room kept between 33\u201337 degrees Fahrenheit (1\u20133 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat.How to DRY AGE BEEF AT HOME Properly - 45 Day Aged Bone in Ribeye
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