31
An old-timer at the shop insisted I hang a side of beef for 28 days, not 21.
He said the extra week makes all the difference in tenderness, and after trying it on a local grass-fed steer, the ribeyes were noticeably more tender. How do you all decide on your dry-aging times?
2 comments
Log in to join the discussion
Log In2 Comments
reesemoore7d ago
That extra week thing is such a classic old-school move lol
2
finleyf887d ago
Totally, @reesemoore, saw a whole thread on that yesterday.
7