Vent: Tried a new aging method on a ribeye and it went sideways

I dry aged a whole ribeye section for 35 days in my shop's cooler, following a guide from a butcher in Chicago. The outside crust looked perfect, but when I trimmed it, the meat underneath was way too soft, almost mushy in spots. Lost nearly 40% to trim, which is way over the usual 25%. I think my humidity was too high the whole time, maybe from the door being opened too much. Has anyone else had a prime cut go bad like that from just one thing being off?

3 comments

3 Comments

craig.john6d ago

That humidity thing is a silent killer for sure. My buddy lost a whole strip loin to a fridge that wouldn't stay sealed right. Makes you want to just cook it fresh sometimes.

josepha326d ago

Man, @craig.john, how does a fridge even fail that badly? A whole strip loin gone is a crime. That's like throwing cash straight in the trash. Your buddy must have been ready to kick that fridge door right off its hinges. I'd be checking the seal with a dollar bill every day after that. Just brutal.

the_joseph6d ago

You ever have a freezer die on you overnight? Happened to my sister last summer, lost a whole side of salmon and a bunch of burgers. The worst part was the cleanup, that smell gets into everything. Makes you want to just eat everything in there the day you buy it.