Dry aging beef?

[T.G]

I see shrinkage in the fat, and I think some shrinkage in the meat, along with color changes, so things are definitely happening.

The humidity spike could be due to the moisture coming out of the meat. You might not get any blood drippings, and this isn't necessarily an indicator of anything bad or done wrong. A fresh kill would drip quite a bit, something bought from a supermarket might not. This does not mean it's old, just that it was handled and processed differently. Besides age and moisture content, it seems logical that depending on the condition of the natural membrane found on the meat would have an effect on the amount of seepage.

[jonumberone]

Originally Posted by T.G

I see shrinkage in the fat, and I think some shrinkage in the meat, along with color changes, so things are definitely happening.

The humidity spike could be due to the moisture coming out of the meat. You might not get any blood drippings, and this isn't necessarily an indicator of anything bad or done wrong.

I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening

[mosesbotbol]

Originally Posted by jonumberone

I think your spot on about the RH rise coming from the moisture venting from the meat.
I just wasn't paying enough attention to the hydro to confirm this.
I also agree that the lack of juices in the pan doesn't equate to anything being wrong.
I just posted this in hopes that some one with experience might chime in and say "thats odd" or "thats normal".


Things are definitely happening

As long as it's cold and your fridge is working, no worries. RH should come down, but did you know the RH before you started?