I finally got why my grandpa always hung his beef for a full 21 days

I mean, I always just did what he said without really thinking about it, you know? I started working at this new shop in Boise about three months ago, and the owner there rushes everything, like 10 days max for his prime cuts. I did a side by side with two ribeyes from the same animal last week, one at 10 days and one at the full 21. The difference wasn't just a little. The 21-day one was so much more tender, and the flavor was deeper, like it had more of that rich, beefy taste. Cutting into it, the texture was just better, it didn't fight the knife at all. I guess I thought it was just an old habit, but now I see it's the real deal. How do you all handle aging when the boss wants stuff out the door fast?

3 comments

3 Comments

barnes.brian2mo ago

My old boss in Spokane was the same way, always pushing for a 14 day max. It drove me nuts because you could see the difference in the meat case, the color was off. You have to stick to your guns on the basics, even when management wants to cut corners. That side by side test you did is the best proof you can have. Maybe show him the two steaks side by side, let him see and feel the difference himself. Sometimes they just need it shown to them in plain terms.

emerydixon2mo ago

Honestly, showing them the two steaks side by side is what finally got my old manager to listen.

sam_anderson2mo ago

My last kitchen manager in Phoenix insisted on a 21 day shelf life for our ground beef. We did the same side by side test with burgers at day 10 and day 21, the older patties were gray and weeping in the tray. He changed the rule the next day. Visual proof is the only thing that works with some people.