Can Dry Aged Beef Make You Sick?

Dry aged beef is beef that has been aged for weeks or months in climate-controlled coolers to enhance its flavor and tenderness. This lengthy dry aging process concentrates the beefy flavors and provides a melt-in-your-mouth texture that steak aficionados crave. But some people wonder – can eating dry aged beef make you sick? Here’s a comprehensive look at the safety and risks associated with this premium cut of meat

What is Dry Aged Beef?

Dry aging is a process where entire primal cuts of beef are hung in coolers under strict temperature and humidity control for several weeks to months. The outer layer of the beef gradually dries out forming a hardened crust. This crust traps moisture inside and allows natural enzymatic and biochemical processes to enhance tenderness and develop rich umami flavors.

The dry aging period can range from 30 days up to 120 days or more. The longer the beef dry ages, the more pronounced the flavor and tenderness becomes. Dry aged steaks are prized for their complex, funky flavor profile and melt-in-your-mouth texture.

Is Eating Raw Dry Aged Beef Dangerous?

Raw dry aged beef is not safe to eat and poses a significant health risk if consumed uncooked.

Just like regular raw beef, raw dry aged beef may contain harmful bacteria including E. coli, Salmonella, Listeria, and other pathogens. Dry aging alone does not kill or eliminate these organisms. Consuming raw or undercooked dry aged beef can lead to foodborne illness with symptoms like:

• Nausea, vomiting, and diarrhea
• Abdominal cramps and pain
• Fever and chills
• Headaches
• Possible long-term complications for high risk groups

Dry aged beef is aesthetically very different from fresh beef, with its dried, funky exterior. This aged appearance may give the impression that it is “precooked” or safe for eating raw. This is absolutely not the case. Dry aged beef must always be cooked thoroughly to an internal temperature of at least 145°F to eliminate any potential foodborne pathogens before consumption.

Does the Dry Aging Process Make Beef Less Safe?

There are two main safety concerns with dry aged beef:

Growth of surface molds and yeasts: The dry, exposed exterior of dry aged beef allows mold and yeasts to grow. Only certain types of mold are safe to consume after cooking. Workers must vigorously trim off any discolored moldy areas before cutting steaks. Proper aging facilities monitor for any toxic molds and prevent their growth through environmental controls.

Bacterial contamination: While dry aging can improve flavor, it does not sterilize or cook the beef. Pathogens are not eliminated. Just like with fresh beef, contamination can occur during slaughter, processing, handling, and aging. Strict safety protocols must be followed to prevent bacterial contamination of aged beef.

When proper procedures are implemented, dry aged beef is generally considered safe. The key controls include:

• Preventing cross-contamination during processing
• Keeping aging cooler temperatures at 34-37°F with adequate air flow
• Monitoring humidity levels to prevent harmful mold growth
• Trimming molds and discolored areas before cutting
• Testing for pathogens and disposing of contaminated beef
• Following all food safety protocols in the aging facility

Should You Cook Dry Aged Beef Differently?

Dry aged beef should always be cooked to the same minimum internal temperature as fresh beef – 145°F for medium rare or 160°F for medium/well done. Using a meat thermometer is important.

The extra flavor and tenderness of dry aged meat can be lost with high heat cooking methods. Gentler cooking like grilling, pan searing, or roasting are best to preserve the qualities that make dry aged steak so special.

Take care not to overcook dry aged beef since it dries out quicker than fresh meat. And allow the steak to rest after cooking for 5-10 minutes to allow juices to redistribute.

Can You Eat Beef Aged Too Long?

While 30-60 days is common for dry aging, some high end steakhouses age beef for 120 days or longer. Meat aged too long develops very funky, ultra-umami flavors that some people love while others can’t tolerate.

Safety wise, beef aged for extended periods is fine to eat as long as proper aging and meat handling guidelines are followed, molds are trimmed, and the meat is cooked thoroughly before eating. The flavors intensify over time so personal taste plays a role in determining when beef is aged too long.

Signs of Spoiled Dry Aged Beef

Though rare when protocols are followed properly, dry aged beef can still become spoiled or contaminated. Signs that dry aged beef has gone bad include:

• Strong sour, ammonia or off odors
• Slime formation
• Unusual colors like green, blue, black
• Soft or sticky textures

If dry aged beef exhibits any odd qualities, it is safest to discard it. Do not taste meat to determine if it is spoiled. Only cook and consume unexpired dry aged beef that looks and smells fresh.

Takeaways on Dry Aged Beef Safety

While dry aged beef offers an unmatched flavor and tenderness, it still carries the same inherent raw meat risks as fresh beef. Dry aging alone does not “cook” or sterilize the beef. Proper handling and cooking procedures must be followed to prevent foodborne illnesses. The bottom line:

• Never eat raw or undercooked dry aged beef
• Cook dry aged steaks to at least 145°F internal temperature
• Prevent cross-contamination when handling
• Purchase from reputable suppliers following strict protocols

When handled properly, dry aged beef is a delicious and safe product to enjoy. Use common sense and cooking standards and dry aged steaks can provide heavenly tasting meals.