Question about dry aging vs wet aging in a small shop

I tried dry aging a couple of prime rib roasts for 35 days last month and the flavor was way deeper than the wet aged stuff I usually sell. Has anyone else made the switch in a smaller operation and found it worth the extra trim loss?

3 comments

3 Comments

grant47815d ago

yea the trim loss is real but honestly i noticed the same thing with cheese too. the big grocery store stuff tastes kinda flat compared to a farmstead cheddar that's been sitting in a cave for months. same principle i guess - time and air exposure changes things in a way that vacuum sealing never can. for a small shop the extra cost might sting but you get repeat customers who actually taste the difference.

christopherw3414d ago

Oh man, now I'm craving cheese at 11pm. Thanks for that.

lewis.mila15d ago

The farmstead cheddar thing is real. But how do you actually prove that to a customer who's used to paying $4 a pound at Kroger? Like, are you doing tastings or just hoping they trust you on price? Because I've seen small shops try the "better product" angle and still fail when people just see the sticker shock and walk.