PSA: Stop using wet aged beef for your dry aged program

I compared two whole strip loins from the same ranch last month. One was wet aged for 21 days before I hung it, the other went straight into the dry ager at 3 days post kill. The wet aged one developed a sour funk and lost way more trim weight, about 18%. Has anyone else seen this happen or was it just my setup?

3 comments

3 Comments

the_jennifer24d ago

Maybe it was just how your setup handled the moisture levels?

taylorshah24d ago

Oh man, I feel this one. I've got a similar setup and I swear it took me three tries to get the moisture levels right without everything going bad. Howd you end up figuring out your balance?

michaeld4824d ago

My buddy had the exact same issue with his setup last month.