I bought steaks on Sunday, really splurged and I asked the guy how to store them until today. he said just leave em in the wrapping. I don’t think they were wrapped very well, they drenched the paper and have the faintest slightest scent of cheese although that might be in my head. do these look ok to eat?
by Synesthetician
33 Comments
Coat them in kosher or Himalayan salt
Refrigerate a few hours.
Start cooking
Go by smell. If they smell off, toss em. If they smell fine then salt em and fire em up.
Beef rots outside in. You have wet aged beef
Draegers? Mr moneybags over here
It’s fine
Does it feel slimy? Not wet, but like a residue that is like a watered-down mucous, no good, if it is wet like water it’s fine, it would smell sour also.
Give it the ol’ organoleptic test!
Dry it off salt and Pepper and put in fridge uncovered for two days .. the best
If it smell good then go for it
More money than sense, I swear.
You left them in the wrapping… in the fridge?
Looks good to me! Salt those bad boys and let them cook.
Yei.
Let’s just say, it’s not gonna kill you but it’s a bit of a cointoss as to whether you’re gonna have cramps. I wouldn’t risk it.
For the sake of your future steaks, put it in the freezer if you’re not going to consume it within the next 24 hours or so.
I literally had the same looking meat and stored the same way for the same amount of time. I ate mine yesterday that was stored since Saturday. Had the same smell and similar coloring. I did VERY thoroughly with paper towel after letting it sit at room temp for about 1 hr. Salt and peppered both sides a good amount (it was thick cut like yours!) and then cooked on medium heat for about 5 1/2 min each side for a really good rare steak.
You’re good to go!
looks delicious, imho oxidation most of the time only adds to the flavour, as long it’s not spoiled ofc
You’re good to go, my man. Post pics in r/steak when you are done cooking it
The nose knows
I regularly buy a half cow from a neighbor and the beef is wrapped in butcher paper like this. For best tenderness I’ll pull it from the freezer and let it age in the refrigerator for a week or more before cooking; the wet (blood and juices) is 100% normal. As long as this beef hasn’t been sitting at room temperature for more than an hour or so you are fine. The color (oxidation) looks normal for fresh beef, the marbled fat looks f’ing fantastic… bet that cut wasn’t cheap.
Enjoy that and promise not to over cook it.
Next time I recommend not leaving them in the butchers paper. YMMV but I’ve found any meat from the butcher’s counter should be safely stored in the bottom of the fridge on a half cookie sheet and wire rack. This keeps the beef, pork or chicken elevated and dry.
For beef, salt and air dry overnight. Boom, dry brined steaks. You can do this up to 48-72 hours for thick cuts. I just dry brined an 8lb prime rib roast four days.
Chicken and pork I try to eat within 24 – 48 hours max. Really it’s the same or next day. Letting it air dry in the fridge gets chicken skin super crispy.
For me, anything longer than same day or next day for consumption (not beef) it goes in the freezer after a quick vacuum seal. Hope the steak came out great.
I don’t see any problem with those. Am I missing something?
Looks good to me
You guys are crazy if you think sticky and slimey steak is good to go.
Next time just unwrap them or at least change the paper.
No best to send them to me for free disposal of.
Nice marbling. Should taste nice
Yeah, not wrapped very good. But they look great and there won’t be an issue.
Dry age. That’s the cheese odor. Enzymes breaking down proteins. The bone will add to the funk. It’s fine. Definitely air dry in the future, and dry brine as suggested. Nice steaks.
Looks like a wet-aged steak now
Whats your nose say?
Give it a good washing and dry with paper towels. Good to go👍
The nose knows.
Your nose will tell you if it’s good or not. If you smell it and it doesn’t smell like rot dry them off with a paper towel, cover them in salt and pepper, let them sit for about an hour then it’s time to cook!