Dry aged a ribeye roast for 35 days and it came out tasting like blue cheese

I stuck a prime ribeye roast in my dry aging fridge back in early November, figured 35 days was a sweet spot. When I cut into it yesterday the meat had this funky, almost sour smell that I wasn't expecting. Took a small slice and pan seared it, and the flavor was way stronger than I thought it'd be, like blue cheese or aged beef liver. Anyone else had a dry aging batch go way funkier than you planned?

2 comments

2 Comments

jesse_cooper1mo ago

Isn't it funny how aging stuff just amplifies whatever was already there, like people getting more set in their ways?

aaron8961mo ago

Totally agree, "getting more set in their ways" is the perfect way to put it lol. My dad was always a little stubborn about his routines, but now he refuses to even try a different brand of coffee.