First batch of dry-aged beef went bad yesterday

Had a whole ribeye primal in the dry-aging fridge for 35 days. Opened it up yesterday and the pellicle was green and slimy. Smelled like a dumpster behind a fish market. Humidity controller failed on day 20 and I didn't catch it. Anyone else had a humidity sensor go out and ruin a whole roast?

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1 Comment

miles9462h ago

Stand your ground on this one - 35 days is way too short for dry aging beef anyway. You were rushing it. I've done 60 day plus dry ages (never had a controller fail on me though, lucky I guess) and the green slime just sounds like you didn't trim the pellicle properly when it got warm. Humidity controllers going out is a risk you take with budget gear, not the process itself. The smell you describe is actually common for the first few minutes after opening, it mellows out after you cut into it. Honestly you probably just wasted a good roast because you got scared of some surface mold.