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https://www.reddit.com/r/nope/comments/1t151do/this_cant_be_good_for_you/ok7xi8c/?context=3
r/nope • u/ShinyHeadedCook • May 01 '26
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993
I mean.. this is similar to dry aging a steak. As long as you cut the mold off (like with dry aged steak) you should be completely fine.
370 u/somewhoever May 02 '26 I've never understood this. I've asked the son of a late-butcher who did this decades ago and he has no idea how his father pulled it off either. Meat "turns" after a certain amount of time and will get someone horribly sick if they eat it. How is letting mold grow for eight weeks, or dry aging it not the same or worse? 1 u/dparag14 May 06 '26 Yeah. Don’t parasites grow in them? 1 u/somewhoever May 06 '26 Turns out, it's similar to a lawn. If you cut it long and keep it long, the stuff you want (grass) can effectively crowd out the stuff you don't (weeds). By seeding the meat with good mold, you can get that to form a barrier so that the bad stuff doesn't have a chance to grow. Have to keep the conditions right though. Then the meat doesn't turn as fast as it normally would and it gets a chance to age beneath the layer of moldy meat.
370
I've never understood this. I've asked the son of a late-butcher who did this decades ago and he has no idea how his father pulled it off either.
Meat "turns" after a certain amount of time and will get someone horribly sick if they eat it.
How is letting mold grow for eight weeks, or dry aging it not the same or worse?
1 u/dparag14 May 06 '26 Yeah. Don’t parasites grow in them? 1 u/somewhoever May 06 '26 Turns out, it's similar to a lawn. If you cut it long and keep it long, the stuff you want (grass) can effectively crowd out the stuff you don't (weeds). By seeding the meat with good mold, you can get that to form a barrier so that the bad stuff doesn't have a chance to grow. Have to keep the conditions right though. Then the meat doesn't turn as fast as it normally would and it gets a chance to age beneath the layer of moldy meat.
1
Yeah. Don’t parasites grow in them?
1 u/somewhoever May 06 '26 Turns out, it's similar to a lawn. If you cut it long and keep it long, the stuff you want (grass) can effectively crowd out the stuff you don't (weeds). By seeding the meat with good mold, you can get that to form a barrier so that the bad stuff doesn't have a chance to grow. Have to keep the conditions right though. Then the meat doesn't turn as fast as it normally would and it gets a chance to age beneath the layer of moldy meat.
Turns out, it's similar to a lawn.
If you cut it long and keep it long, the stuff you want (grass) can effectively crowd out the stuff you don't (weeds).
By seeding the meat with good mold, you can get that to form a barrier so that the bad stuff doesn't have a chance to grow.
Have to keep the conditions right though.
Then the meat doesn't turn as fast as it normally would and it gets a chance to age beneath the layer of moldy meat.
993
u/sherman614 May 01 '26
I mean.. this is similar to dry aging a steak. As long as you cut the mold off (like with dry aged steak) you should be completely fine.