So I went a little crazy a while ago and started dry-aging a whole picanha. Today it’s been 45 days so I took it out, and this is what it looks like. It’s hard as a rock on the bottom part, and once I started trimming the outside part’s I’m getting left with very little meat, and it’s looking kind of dark. What do you guys think? Will I die if I eat this?
I think you ruined a good piece of meat, but maybe I'm wrong. Dry aging individual steaks leaves way too much waste. I would consider this in that category. But like HorseDoctor says, tell us how it ends up tasting.
It wasn't an individual steak, but the whole picanha, about 3.5lbs if I remember correctly. But yeah, it looks like it's ruined. The fat cap was way go thick, and the meat part too thin.
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That looks similar in color to the whole ribeyes I’ve dry aged, 40-45 days. But from what I’ve read, doing smaller cuts and then trimming leaves very little meat, which you pointed out. Som on here don’t really trim these, maybe just the few discolored areas that aren’t normal if they have any.
As for smell, does it have a foul odor or anything like that?
I do minimal trimming on dry-aged beef. After all most of that stuff has the best flavor. The first time I cut more aggressively and the dogs were very happy, and we got some good stuff for beef stock. But now I like to keep it on the cut. If it's not likable, well, there are always dogs and stockpots.
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