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I tried wet aging a ribeye roast for 45 days just to see what would happen
I picked up a choice grade ribeye roast from a supplier in Omaha back in February and stuck it in my walk-in at 34 degrees. Left it vacuum sealed the whole time, opened it up last week. Honestly thought it would be mush but the texture was actually pretty solid, just a little deeper in color. Not sure it was worth tying up fridge space that long though. Has anyone else experimented with extended wet aging past 30 days on beef that wasn't prime grade?
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sanchez.sean1mo ago
That Omaha place ships some good stuff, I've ordered from them before. Reminds me of this time I forgot about a pork shoulder in my garage fridge for like two months. Wrapped in butcher paper, not vacuum sealed. Opened it up and the smell hit me like a brick wall but the meat was fine after I trimmed the dry edges. Made some killer pulled pork but my wife made me clean the whole fridge out after that.
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