Appreciation post: The difference a proper aging room makes

My old boss at the shop in Springfield used to hang primals in a walk-in cooler for maybe 10 days max. When I moved to a place with a real controlled aging room set at 34 degrees and 85% humidity, we started doing 28 days on the ribeyes. The flavor and tenderness are on another level, it's like a different cut of meat. Anyone else made that switch and seen a big jump in what customers are willing to pay?

2 comments

2 Comments

dixon.nathan11d ago

Charge a premium for that 28-day ribeye, they'll pay it once they taste the difference.

janab8711d ago

Actually, most good steakhouses dry age for way longer than that, like 45 days even. The flavor gets way stronger.