Meat Care Question...

[Wags]

I've got some 1/4's from last week in my Garage fridge that I've got on the coldest setting so it can age. I still have them in the game bags. Do you think it makes a difference aging them in bags VS out of them? The bags are dry and they are sitting on wire racks so there is cold air going around the entire 1/4.

Curious what you guys think.

 

[trophyhill]

I would take them out of those bloody bags personally and make sure you are turning and draining blood. I’ve also put mine in the fridge for 4 or 5 days before butchering.

 

[One-shot]

May I ask what your goal is in aging? Dry Aging used to be for the purpose of tenderizing tough beef and making fatty beef have some flavor. We’ve never had a tough or flavorless elk. Ever. Cut that meat up and put in the freezer before the bacteria around it, from being in those bags, ruins a lot of meat. Even those who hang and dry, so air can circulate around it end up shaving all the dried outer meat off, thus losing a fair amount of yield. I tagged last Monday, packed it all out by end of day Tuesday, and had it all in freezer by late Thursday night. Ton of work, but high yield of prime cow elk. It’s tender and flavorful.

 

[Wags]

I would take them out of those bloody bags personally and make sure you are turning and draining blood. I’ve also put mine in the fridge for 4 or 5 days before butchering.

I swapped them into clean bags when I got home. But I'll pull them out. I ve always hung mine in a locker but this year I just didn't have the availability.

 

[Wags]

I've always dry aged, I was raised doing it. I've never had bad table fare through Aging so I've not seen a reason not to continue it.

 

[Turkeygetpwnd38]

Since you have the wire racks I would want them out of the bags. I’m sure it’ll be fine either way but without can keep a better eye on moisture, get a good rind on the meat without it sticking/ripping when you go to take the bags off.

 

[butcherboy]

Yep, pull the bags off and let the meat get a rind on it. Either cut the rind off before deboning or after deboning. I always did it before deboning. Leaving it in a game bag won’t affect the age. It’s the enzymes in the muscle that does the aging.

 

[Marble]

I would take them out of those bloody bags personally and make sure you are turning and draining blood. I’ve also put mine in the fridge for 4 or 5 days before butchering.

This.

We typically let them age for as close to 10 days as we can. Despite what others claim, it does make it more tender and improves the flavor in my opinion. And the opinion of everyone who eats my elk. They all claim its the best meat they have ever had.

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[707Veteran]

I bought an old fridge just for that reason. I put all my quarters in there for a week or two with no problems. I don't leave in the bag though. I think it helps make the meat better for sure.

 

[Wrench]

I would let it sit as is. If you change the shape, you may lose more meat. You're gonna trim what you have already.

 

[Wags]

Thanks Gents, I appreciate the feedback. I pulled them from the bags and got them as spread out as I can. I'll put the knives to them on Wednesday when I'm off.