I thought dry-aging was just a fancy marketing thing until I tried it on a chuck roast

I threw a choice chuck roast in a dry-aging bag for 21 days and figured it would just taste like old beef if anything. The meat came out with this deep nutty flavor and the fat rendered way better than anything I've had fresh. Has anyone else tried dry-aging tougher cuts and gotten results that surprised you?

4 comments

4 Comments

vera_robinson3625d agoTop Commenter

Wow yeah I was totally in the same boat until I tried it myself.

william_harris25d ago

Same thing with cheap guitars. A good setup makes them play way above their price tag.

simonp7625d ago

Made my dry-aged chuck taste like fancy roast beef instead of shoe leather.

mark_carr725d ago

Dry aged chuck sounds like a contradiction but it just works. I did a sirloin tip for 28 days once and it came out so tender I could cut it with a butter knife. Figured I was just making expensive dog food to be honest. But the fat cap turned into this buttery crust that had no business being that good on a cheap cut. So much for my theory that aging is just a way to charge more for old meat.