Hi everyone-
I just de thawed a berserker day flannery ribeye, and there is some green mold in the fat. I did a quick google but couldn’t tell if this is to be expected with a dry aged steak. Any quick thoughts from anyone if its expected? Was planning on throwing this on the grill in about 30 mins…
Heres a pic of it
Thanks
Greg
I can assure you it is perfectly safe to grill. Eating it, however…
I would trim it off and not worry about it.
Others are more concerned with these things than I and I have so far avoided any issues by eating what others won’t. If that is the only spot, I wouldn’t think twice. I would cut off the little bit of mold and cook like planned.
This is my plan. Just wanted some confrimation.
THANK YOU
Wait until you see the pellicle on dry aged beef before trimming.
This is why I assumed it was fine, but the interwebs was describing that as white mold.
Regardless it has been consumed and my only ailment thus far is the meat sweats.
You could always ask Bryan.
I eat them all the time like that. Normal process.
The only time I would consider trimming is if it had impacted the actual muscle, which will be grey and mushy in the spot.
Enjoy!
Eating the red part often would be worse than the mold, increasing the risks of heart attack, stroke, arteriosclerosis, and colon cancer.
Not according to the Carnivore diet thread in Asylum!!
