I bought a piece of Wagyu New-York Steak a little over a week ago from a local butcher. I put it in the freezer as soon as I got home (roughly 30~45 minutes). I decided to cook it today @131F for 1:30.
Pre sous vide, I took it out of the freezer, seasoned it with salt and pepper and vacuum sealed it and let it rest in the refrigerator for the next 3 hours.
Post sous vide, I get a rancid smell as soon as I cut open the bag. Was it something I did that ruined the meat or was it the way it was packaged by the butcher?
I've read that sometimes the smells can be attributed to the meat being packaged incorrectly or certain bacteria that don't get pasteurized. I've done steak this way multiple times and this is the first time its come out smelling like this.
Submitted December 15, 2016 at 11:59AM by MvP-WuTangClan http://ift.tt/2hw9cwR sousvide
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