Checked out a butcher shop in Austin that dry ages everything in plain sight

Watched them break down a whole steer while I was waiting for my order and the head butcher told me they lose about 25% to trim on their dry aged cuts, has anyone ever actually tracked their loss numbers that close or do you just wing it?

2 comments

2 Comments

max3885d ago

Last batch I dry aged I lost almost 40 percent. But that's because I forgot about it for three months. Just winged it.

cole_mitchell575d ago

Man, losing a whole 40 percent has to sting. At least you got some interesting science experiment results out of it.