I finally saw the light on aging beef at home after 3 tries

Used to think dry-aging in a fridge was pointless for home butchers, then I did a 21-day strip loin and the difference in tenderness blew me away... Has anyone else had that moment where you realized the extra wait was actually worth it?

3 comments

3 Comments

parkerbrown22d ago

Did you wash the rind with vinegar before letting it rest, @jamie940?

jamie94022d ago

My 45-day ribeye turned into blue cheese fuzz on try number two.

cole_baker21d ago

Ayy I gotta hard disagree here. My first dry age was a hot mess too but once you dial in the humidity and airflow it's genuinely magic. The mold is actually fine most of the time if you trim it right, dont toss a whole roast over some fuzz.