Had to choose between dry aged and wet aged beef for customer orders last month

I run a small shop in Austin and kept getting requests for specific aging methods. I finally tested a dry aged ribeye from Creekstone against a wet aged one from a local ranch. The dry aged one lost more weight but customers loved the flavor way more. Has anyone else had trouble convincing customers to pay the extra $3 a pound for dry aged?

2 comments

2 Comments

jade2711mo ago

I used to be one of those people who didnt get the hype about dry aged beef. Honestly I thought it was just a way to charge more for less meat because you lose so much weight. But then I tried a dry aged ribeye from a place in Chicago and it totally changed my mind. The flavor was so concentrated and nutty compared to the wet aged one I had the week before... it was like a totally different cut of meat. Now I get why people pay extra for it, even if it does shrink up a lot.

jana_davis901mo ago

Oh man, I feel that! I was literally the same way until I shelled out way too much for a dry aged strip steak at this fancy spot in NYC and now I can't go back. It's like the beef version of finding out there's a whole world of flavor you've been missing out on while eating the boring version your whole life. But yeah, my wallet definitely feels the shrinkage too, it's like paying for a full steak and getting a snack size.