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Hi,
I defrosted a steak several weeks ago (5 or 6) and it got pushed to the back of the fridge and was forgotten.

It was vacuum sealed by me, as is all I freeze, and still retains its vacuum.

It's an 18 ounce rib-eye and now the wife says toss it and I say it's well aged.

What is the truth, can it still be eaten?

Red.
 

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Given the fact the meat was vacuum sealed and frozen, chances are good that little in the way of decomposition or bacteria formation took place. But, that will largely depend upon the state of the meat at the time it was vacuum sealed and frozen.

Since the dry aging process is literally the controlled decomposition and partial dehydration of meat, I think we can safely say that did not take place with your steak. You may have more of a freezer burn issue, however.

The best way to find out is break open the vacuum bag, take a sniff and judge for yourself. If you get any hint of gamey funk of rotting meat, obviously its no good.

If you decide to eat the meat, just make sure its cooked to an internal temperature of at least 148'f. If it were me, I would go to 165'f.
 
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There is also such a thing as wet aging....
But since I haven't done it ('cause I actually don't like aged beef), I'll leave you to google it ;)
Personally, I think 5-6 weeks might be a bit too long. I would open it, wait a bit, then smell and decide....
 

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According to DeBragga, wet aging can be done for 6+ weeks.

I always wet age my beef for at least 6 weeks (because I usually buy low quality (tough) beef).

I have to say, though, that some turned out fabulously tender, some developed great funk/fragrance, but some simply rotted.

I guess it's all to do with the state the beef went into the vacuum bag, whether it was sanitized.
 

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I’m just beginning on the dry aging, trying to figure out exactly where I need to purchase my salt blocks from, built a dedicated cooler 8ft x 5ft, 6ft tall. I’m not thinking it’ll be necessary to fill the entire back wall. I’ll be having somewhere around 24-28 ribeye loins in at a time
 

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Just acquired a Coca Cola display fridge for 100. Good airflow and temp hasn’t changed a degree for 24hrs
 

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That's what I'm talking about. A sale rep for one of the specialized dry agers unwittingly told me that their product is nothing but a glorified convenience store cooler with a few bells and whistles added; nothing you couldn't add yourself if you wanted to.
 

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Went ahead and purchased another, having my hvac guy install the same Coca Cola fridge system in an unused army storage locker, 54 wide 3 sections double doors above 2 huge drawers with more f
room for air flow. We’ll see how it goes after I’m broke building it, $300 in the hole so far
 

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Just acquired a Coca Cola display fridge for 100. Good airflow and temp hasn't changed a degree for 24hrs
I am not sure what humidity you need, but check it, as my display fridge sits on a very high humidity (I am using and adjusting it into a curing/drying chamber)
 

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thank you for reminding me, i have about 1,250 sq ft to use with wayyy more air flow than i will ever need. its just an empty room with 2 2ton ac units (one is off). this room has been bothering me for about 2 years being unused. the room is out of the way for dry storage and wouldnt be possible to use as a banquet room. if you have any ideas on what i could use it for im all ears. ill post pictures of the aging fridge when it is back on site.
 
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