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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?
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josephf104mo ago
My buddy runs a place that does 45-day aging and he's always fighting waste from trim loss and mold issues, plus the flavor gets so funky it turns off half his customers. I think 14-21 days is the sweet spot for most people, anything past that is just showing off for the few guys who actually like eating meat that tastes like a damp basement.
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dixon.nathan5mo ago
Charge a premium for that 28-day ribeye, they'll pay it once they taste the difference.
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janab875mo ago
Actually, most good steakhouses dry age for way longer than that, like 45 days even. The flavor gets way stronger.
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