How to Tell if Your Dry Aged Beef Has Gone Bad

Dry aged beef delivers incredibly rich complex flavors thanks to its lengthy aging process. But with its high price tag, you’ll want to ensure you’re getting your money’s worth by spotting spoiled meat. Here’s how to tell if your dry aged beef has gone bad.

Overview of Dry Aged Beef

Dry aged beef undergoes a special aging process where entire primal cuts are hung in climate-controlled coolers for weeks or months. This allows natural enzymatic and microbial activity to slowly tenderize the meat and develop intense savory flavors.

The exterior of dry aged beef develops a hard, dried “crust” which gets trimmed off before cutting steaks What remains is exceptionally tender, flavorful beef with a hefty price premium.

Properly dry aged meat has a typical shelf life of 2-4 weeks once cut into retail cuts. But there are indicators to look for to determine if your dry aged beef has spoiled prematurely.

How to Tell if Dry Aged Beef Has Gone Bad

Because dry aged beef tends to have a strong, funky aroma and dark appearance naturally, you need to look for more distinct signs of spoilage:

• Sliminess – Wet, sticky areas or shiny patches on the meat indicate spoilage bacteria. Good dry aged beef feels slightly tacky but not overly slimy.

• Off odors – While dry aged beef smells nutty and funky when fresh, rancid, ammonia-like, or rotten odors mean spoilage.

• Weird colors – Though dry aged beef is dark red to brown, odd colored patches like green, grey, or yellow indicate mold and bacteria.

• Mold – Dry aged beef often develops white mold that is trimmed off. But colorful mold elsewhere signals spoilage.

• Expired date – If the sell-by date or use-by date has passed, dry aged beef may be spoiled. Use within these dates for safety.

• Poor texture – Extreme dryness, mushy spots, or viscousness when raw means microbes have damaged the meat.

Trust all your senses to determine if your dry aged beef is past its prime. When in doubt, remember the old adage – if it seems off, throw it out!

Proper Handling and Storage of Dry Aged Beef

To get the most out of your expensive dry aged beef:

• Use within 2 weeks of cutting for optimal flavor and texture.

• Wrap tightly in butcher paper then store in the meat drawer of the fridge.

• Avoid freezing, which can degrade the texture and concentrated flavors.

• Allow steaks to come to room temp before cooking for even grilling and searing.

• Cook moderately to medium rare to prevent overcooking the tender meat.

Proper dry aging, handling, and cooking are key to experiencing incredible dry aged beef. Follow dry aging masters to source high-end product. Then take care to store, prep, and cook it optimally.

What Causes Dry Aged Beef to Spoil?

There are a few key causes of spoiled dry aged meat:

• Improper aging – If aging conditions aren’t closely controlled, bad molds and bacteria can grow.

• Too long aging – Even in perfect environments, meat will eventually spoil from natural microbes.

• Incorrect storage – Dry aged beef must be wrapped and refrigerated correctly after cutting.

• Freezer damage – Freezing degrades cell structure, creating decay pathways.

• Old age – Like any meat, dry aged beef has a limited lifespan and will decline in quality over time.

Reputable purveyors carefully control aging and handle dry beef correctly after cutting to avoid these spoilage factors.

Can You Trim and Save Spoiled Dry Aged Beef?

You may be tempted to simply trim off moldy or discolored portions of spoiled dry aged beef. However, this is risky and not recommended.

Once harmful spoilage microbes and toxins form on one area of dry aged meat, they likely have spread elsewhere through the tissue via oxygen channels in the muscle structure. Trimming visibly rotten portions doesn’t guarantee safety. For this reason, it’s best to discard the meat.

With an expensive indulgence like dry aged beef, it’s not worth taking risks with your health. Play it safe and throw away spoiled meat.

Signs Dry Aged Beef Has Been Contaminated

Along with typical signs of spoilage, here are some other indicators your dry aged beef may have become contaminated:

• Weird odors like acetone, alcohol, or fruity scents

• Extremely sticky, tacky, or frothy texture

• Greenish, blue, purple mold instead of white mold

• Matte finish instead of slightly glossy exterior

• Greyish color instead of rich red

These cues often mean pathogenic molds or bacteria managed to grow during the aging process. Again, it’s safest to discard any questionable dry aged meat.

Can You Freeze Dry Aged Beef?

Freezing is not ideal for dry aged beef. The slow freezing process damages the cell structure, causing moisture loss. Thawing also leads to more loss of juices. This significantly impacts the texture and concentrated flavors that define good dry aged meat.

While dry aged beef can technically be frozen for up to 4 months, the quality decline may make it not worth the cost once thawed. For best results, buy only what you plan to consume within 2 weeks.

Storing Dry Aged Beef Properly

To safely store fresh cuts of dry aged beef:

• Wrap in butcher paper then seal air-tight in zipper bags.

• Lay flat in the coldest part of the fridge, the bottom meat drawer.

• Label with the date it was cut for easy tracking.

• Use within 14 days, don’t exceed 21 days in the fridge.

• Avoid direct contact with raw poultry, pork, or other meats.

Proper protocols preserve the enormous investment of time and money in true dry aged beef. Follow them for the ultimate steak experience!

Is Dry Aged Beef Safe to Eat Raw?

Despite rumors, raw dry aged beef is not safe to eat. No meat, including pricey dry aged cuts, are safe when uncooked. The exterior gets coated in various microbes during aging. Only cooking to proper temperatures destroys potential pathogens lurking inside and on the surface. Always cook dry aged steaks and roasts thoroughly before eating.

The Takeaway on Dry Aged Meat Freshness

Checking for spoilage when dealing with high-end dry aged beef means relying on all your senses. There are visual, aromatic, and textural clues that signal when microbiological activity has made it unsafe. Know these warning signs of bad meat and use dry aged beef within its limited window of peak quality for ultimate enjoyment.