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Walked through a fancy farm shop in Portland and their dry aged case threw me off
Stopped into this upscale market off Division Street last Saturday, mostly to grab a coffee, but their meat counter had a whole glass case of dry aged beef at $28 to $42 a pound. I've been cutting for 12 years at a standard shop where we wet age everything in the cryovac for about 14 days, so seeing that much exposed meat with visible mold rind and dark edges made me nervous. They had a chart explaining each cut was aged between 35 and 60 days, and the guy behind the counter swore the loss rate runs near 25 percent but they sell it anyway. My question for the group is how do you price that shrinkage and keep the case full without dumping a small fortune into trim? Also, has anyone else walked into a high end spot and felt like your whole method was outdated, or am I just set in my ways from the wholesale side? I'd love to hear how smaller shops manage dry aging with limited cooler space and what their typical shelf life looks like before it goes to the stew bin.
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morgan_butler3d ago
Mold rind means less waste, not more. Trim sells as burger.
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