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Quick dry-aged steak question


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Hi folks --

I think this question may have gotten lost in the other thread... I've got a dry-aged roast that has been cryovacked and marked with a "use by" date of tomorrow. I'd really like to wait a few more days, as my husband has a nasty cold and won't be able to taste much of anything if I cook it tonight or tomorrow. Any idea if I can safely keep it for a few more days? Should I leave it cryovacked, or should I unwrap it, and let it sit somewhere "dry" for a few more days -- and where might that be? Our fridge? Our chilly basement? Help!

Thanks in advance...

Emily

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If it's already been dry-aged and then cryovacked, then you're basically double-aging it, with round two a wet-aging stint. If there's no oxygen in there, then you're almost certainly fine.

I was worried about the fact that it does seem like this is now wet-aging it. Is that going to ruin it? Should I take it out of the cryovack to let it continue to be "dry"?

But glad to hear that it can wait for another few days...

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At this point, another day or two in the packaging isn't going to have an appreciable effect on the meat, I think. If it's been dry-aged by someone skillful, it's lost a good percentage of its weight in lost moisture, and more time in the bag won't really do any significant wet aging. However, if it's swimming around in a lot of liquid, then it wasn't well aged. Of course, if it has puffed up at all, then you've got garbage.

Chris Amirault

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Sir Luscious got gator belts and patty melts

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Did you purchase mail order and from what source?

Most of my purchasing is cut right from the primal dry aged piece.-Dick

The story of my windfall dry-aged strip roast is towards the bottom of this thread: http://forums.egullet.org/index.php?showtopic=120581&st=60

And thanks Chris -- there is not much liquid in the cryovack at all, so I'll just leave it be for another few days...

Emily

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