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Warning: Aging a ribeye too long in the walk-in ruined my Sunday service
I dry-aged a whole ribeye primal for 35 days back in March at my shop in Austin. Came out perfect, great crust and flavor. But last week I tried pushing 45 days on a strip loin and lost 40% of it to trim and funk. Customers complained it tasted like blue cheese gone wrong. I think the sweet spot is closer to 28 days max for most cuts. What's your call on the limit before it goes from gourmet to garbage?
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the_rowan1mo ago
Hate to break it to you but 45 days isn't pushing it, your fridge temp is likely off.
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jakeb811mo ago
Heard a podcast with a guy who runs a butcher shop in Chicago and he said the same thing. He swears most home fridges and even restaurant coolers fluctuate too much for anything past 30 days. The moisture loss and off flavors are usually from temp swings not the time itself. I think you hit the wall early but it was the gear not the clock that caused it.
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