If you don’t store your steak correctly—or you store it for too long—it will go bad.
Dry aged beef is considered a delicacy by many meat lovers due to its intense flavors and tender texture. However the dry aging process does come with some risks namely the potential for bacterial growth if not done properly. So how can you tell if your dry aged beef has gone bad and is no longer safe to eat?
In this complete guide, we’ll walk you through the signs of spoilage in dry aged beef and provide tips on proper storage to maximize freshness and avoid waste.
What is Dry Aged Beef?
Dry aged beef refers to cuts of beef that are hung in a temperature and humidity-controlled environment for anywhere from 21 to 120 days. This process allows moisture to evaporate from the meat and concentrates the natural flavors.
Enzymes in the meat also break down connective tissues, resulting in a tender final product. The meat develops a funky, nutty, rich umami taste due to the growth of beneficial fungi and molds on the exterior.
Dry aged beef must be stored at 34-37°F with a humidity of about 85% to control microbial growth Higher end steakhouses and butcher shops are the primary sellers of dry aged beef due to the expertise required
How to Tell if Dry Aged Beef is Bad
Because dry aged beef sits exposed to air for so long, harmful bacteria can still develop in some cases. Here are the signs that your dry aged beef has spoiled and should be discarded:
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Strong, foul odors: While dry aged beef has a nutty, funky scent, it should never smell like rotten eggs or garbage. An ammonia-like or putrid odor likely means dangerous bacterial growth.
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Slimy texture: A slippery, glossy layer on the meat’s exterior means spoilage bacteria have taken over. Do not eat dry aged beef with a slimy appearance.
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Discoloration: Though dry aged beef darkens over time, colorful spots or patches of green, yellow, grey or brown indicate mold or bacterial colonies you don’t want to ingest.
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Off tastes: If you get earthy, muddy or sour flavors when you cook a small portion, do not continue eating the dry aged beef, even if the texture seems okay.
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Weird clinginess: Spoiled dry aged beef may turn sticky or tacky in spots when sliced or handled. This change in texture generally means it’s not safe for eating.
Trust your senses – you’ll likely notice multiple red flags if your dry aged beef has truly gone bad. When in doubt, remember the old adage “when in doubt, throw it out” applies here.
Proper Storage for Dry Aged Beef
To get the most out of your investment in dry aged beef, proper storage is key both before and after cutting into the meat. Here are some tips:
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Store dry aged beef in the original butcher paper or wrap tightly in plastic wrap, squeezing out excess air. Air exposure speeds up spoilage.
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Use dry aged beef within 7-10 days for maximum freshness, though it’ll last 2-3 weeks properly wrapped in the fridge.
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Cut only what you’ll use within a couple days. Slice the rest as needed. The less surface area exposed to air, the better.
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Keep dry aged beef on the bottom shelf of the fridge, as this is the coldest zone. The optimal temperature is 34-37°F.
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Avoid freezing dry aged beef if possible, as this negatively impacts texture. If you do freeze, use within 2 months for best quality.
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Do not re-freeze previously frozen dry aged beef, as this exponentially increases risk of spoilage organisms.
Follow these dry aged beef storage tips, and you’ll be able to safely enjoy this pricey treat without worries about foodborne illness.
Dry Aging Beef at Home
While dry aging beef requires very specific temperature and humidity controls, it is possible to dry age smaller cuts at home. Here’s a quick guide:
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Select a mini-fridge or wine cooler that maintains 34-37°F. Use a thermometer to verify temperature.
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Choose individual bone-in cuts like steaks or roasts 3-7 lbs in size. The bone protects the interior meat.
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Sterilize the aging fridge with white vinegar or bleach before use.
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Place meat on wire racks so air circulates on all sides. Turn periodically.
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Control humidity via a bowl of water placed in bottom of fridge. Add water as needed.
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Age for 21-40 days depending on flavor preferences, monitoring closely for any spoilage.
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Discard very outer layer of dried beef before cooking remainder.
While this process requires vigilance, you can achieve excellent dry aged flavor with minimal equipment. Or opt to buy from a reputable seller instead!
Signs of Spoilage in Other Meats
The principles for identifying spoiled dry aged beef also apply to other types of raw meat. Here are the universal signs your fresh meat has gone bad and needs to be discarded:
- Putrid odors
- Slimy texture
- Discoloration
- Unpleasant flavors
- Weird clinginess/stickiness
Additionally, individual meats will have these spoilage characteristics:
- Chicken/Turkey: Graying around bones or joints
- Pork: Greenish tinge
- Ground meats: Unnaturally bright red or brown colors
Trust your intuition – you’ll know bad meat when you smell or see it! When unsure about your raw meats, it’s best to be cautious and discard it.
The Takeaway
It would be a shame to miss out on the unique pleasures of dry aged beef due to food safety concerns. While no raw meat is 100% risk-free, you can safely enjoy dry aged beef by monitoring for signs of spoilage, properly storing it, and using trusted vendors. Look for foul odors, slime, weird colors or flavors, and odd textures like stickiness. And remember to listen to your senses – if it seems off, don’t risk eating it. Follow these tips, and you’ll be able to indulge in delicious dry aged beef without worries.
Is It Okay To Eat Steak That Has Turned Brown?
No, it is not okay to eat steak that has turned brown. Steak turns brown during the process of oxidation, or when the steak has been exposed to oxygen. This oxygen causes the meat to lose its flavor and texture, and can lead to bacteria growth.
# It’s Past The Use-By Date
Another good way to tell if your steak is bad or not is to look at the different “best by” dates on it.
The sell-by date is the last day the grocery store should put the steak out for sale. If this date has passed, it doesn’t mean your steak is bad, but it is a good sign of how fresh it is.
Generally, it’s still safe to eat a steak that’s 3-5 days past the sell-by date. Though with each day that passes, the quality of the meat may decline as it’s less fresh.
Some butchers, like at Whole Foods, have a packed-on date they print on their labels. The packed-on date is the date the steak was packaged.
The “packed-on” date is not an expiration date, but it can help you figure out how long to keep the steak in the fridge. You should either cook or freeze your steak within 3-5 days of the packed-on date.
If you haven’t frozen your steak and the “use-by” date has passed, it may not be safe to eat anymore. The use-by date is the last date the steak will be at its peak quality.
While the use-by date is helpful, it’s not a guarantee that your steak will be bad.
Most steaks don’t have expiration dates, but if they do, that means the last day you should eat the steak.
You don’t have to worry about these dates if you plan to freeze your steak before they expire.
After you’ve bought your steak, how should you store it?
Let’s look at storing steak in your refrigerator, freezer, and at room temperature.
You can store steak in the refrigerator for 3-4 days before it starts to spoil. Keep your refrigerator between 34°F and 40°F.
Unless you’re dry-brining the steak overnight, the best way to keep it fresh is in its original packaging or a plastic bag with a tight lid. (Exposing the meat to oxygen can make the steak spoil faster). You can also put the steak on a plate while it’s still in its bag to keep the juices from leaking out and getting on other foods.
Should you really want your steak to last an extra day or two in the fridge, you can vacuum-seal it to keep air out.
If you want to store your steak longer, the freezer is your best option. Frozen meat can keep for a long time, and still taste good.
First, wrap your steak tightly in plastic wrap. Then, put it in a Ziploc bag to get rid of as much air as possible. This step helps prevent freezer burn and will help keep your steak good for up to 12 months.
Putting a date and name on the Ziploc bag helps me remember when I put it in the freezer.
Before cooking meat, you’ll need to thaw it out first. The best method for thawing frozen steak is to place it in your refrigerator for 24 hours.
It’s fine to leave your steak out at room temperature right before you’re going to cook it. This allows the steak to come to room temperature, which may result in a more evenly cooked steak.
Still, it’s not a good idea to leave steak out at room temperature for more than one to two hours because bacteria could grow and make the steak bad.
It’s especially important to do this when the meat is between 40F and 140F, which is the “danger zone” for bacteria growth.
You definitely don’t want to eat bad steak. Here’s why.
What’s the risk of eating spoiled steak?
Food poisoning, to start. Bacteria that grow on steak can make poisons that can make you sick, give you stomachaches, cause diarrhea, and other unpleasant problems. That’s why if you think that your steak is past its prime, it’s best to avoid eating it.
How to Tell If Beef Is Spoiled
FAQ
Does dry aged beef spoil?
How long can dry aged beef be kept?
What should dry aged steak smell like?
Is dry aged meat expired?
Does dry aged beef go bad?
The lack of moisture makes it tough for spoil causing bacteria that can make meat go bad. Yes, dry-aged beef has mold on it. But it’s not harmful to the beef, and it’s ultimately trimmed off before cooking and serving. The bacteria is beneficial to dry aging, just like yeast is what turns grape juice into wine, and milk into yogurt.
How does dry aging make beef tender?
During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender.
How do you know if a steak is dry aged?
If you had the opportunity to give each steak a poke, you’d find that your finger will leave a tiny indentation in the regular steak, but the meat would bounce right back on the dry-aged beef. It might be difficult to find dry-aged steaks at the grocery store, but they’re available at many specialty butcher shops.
What is a dry aging cut of beef?
It’s the front line of aging on a cut of beef that collects mold and bacteria during aging. It’s meat and bacteria with a consistency similar to jerky. While it’s good meat bacteria, this part of a dry aged cut of beef is typically discarded in processing because the aging process makes its hard and dry.