Changed my mind about dry aging after talking to a old timer last weekend

I always thought dry aging was overhyped. Too much meat loss for not enough gain. Then I spent an hour with this guy who's been cutting since the 70s at a shop in Austin. He showed me his setup and let me taste a 45 day ribeye side by side with a fresh one. The flavor difference was way bigger than I expected. Anyone else get converted on something they used to hate?

3 comments

3 Comments

cole_baker1mo ago

I read that some guys say the locker smells like a cross between blue cheese and beef jerky.

skyler_jackson271mo ago

Whoa, I mean is it really that big of a deal though? I've had dry aged steak a few times at restaurants and yeah it's fine, but I'm not sure it's worth the extra money or the hassle of doing it at home. Feels like one of those things people hype up to feel fancy about their meat. A fresh cut cooked right is still pretty damn good in my book.

grantp141mo ago

$68 for a single dry aged ribeye at that place downtown and you're telling me it's "fine"? I heard someone say the aging locker alone costs them like 10 grand a month in electricity. I get what you mean about hype, but I've had fresh steaks that tasted like a wet sponge compared to a properly aged one. The texture is what gets me though, that almost crumbly thing you can't get any other way. Still not doing it at home though, too scared I'll just ruin a $50 piece of meat.