PSA: My old shop in Buffalo would hang beef for 14 days max, but my new place does 28 minimum.

I thought they were crazy at first, but the flavor difference in the ribeyes is night and day. The owner showed me the humidity logs from the cooler to prove the point. Anyone else making the switch to longer dry-aging times?

2 comments

2 Comments

tylermurray5d ago

Just keep an eye on the humidity though, too dry and you lose way more meat than you want.

rosel505d ago

Read an article in a meat trade magazine that said the sweet spot is actually around 45 days for most cuts. They had lab tests showing the enzymes break down collagen better after three weeks. I tried it myself with a strip loin I kept for 35 days and the texture was amazing but we lost almost a quarter of the weight to trimming. The flavor was worth it though for special occasions. Just make sure you have a good setup with fans and humidity control like you mentioned.