Back when I started, we'd hang beef for 14 days and call it good

Now I'm seeing a lot of folks, myself included, pushing it to 28 days or even longer for certain cuts. The switch happened for me about two years ago after talking with a butcher from Austin at a trade event. He showed me the difference in tenderness and flavor, and I had to try it. It takes more cooler space and careful humidity control, but the end product is worth it. Is anyone else aging their primals longer, and what's your setup like to avoid waste?

2 comments

2 Comments

charlie_roberts871mo ago

So you're hitting 28 days now, what's the longest you've gone on something like a ribeye? I tried a 45 day dry age on a strip loin once and it was a total game changer, like this crazy funky, almost nutty flavor that you just don't get at a month. The trick for me was nailing the airflow in my cooler, had to add a small fan to keep things moving evenly and stop any wet spots from ruining the crust. It feels like a big jump from 14 days, but once you taste it there's no going back.

kevin_flores1mo ago

Ever tried pushing past 45 days? I got a buddy who does a full 60 on ribeyes, and he says the flavor gets almost cheesy in a good way, like blue cheese but meaty. His whole setup is basically a dedicated fridge with a small fan and those salt blocks to help pull moisture. Makes me wonder if there's a point where it's too much, but I haven't hit it yet.