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I finally listened to my old boss about hanging beef
My first boss, Frank, ran a shop in Buffalo for forty years. He always said to hang my ribeyes for 28 days, no less, in a very specific cooler he kept at 36 degrees. I thought it was just his old way and a waste of time, so for years I'd pull them at 21 days. Last month, I got a special order from a steakhouse and decided to try Frank's exact method. The difference was night and day. The meat was darker, firmer, and the flavor was so much deeper, with none of that slight tang I sometimes got. It proved the extra week wasn't just aging, it was finishing. Now I feel like I wasted a lot of good beef. Does anyone have a different sweet spot for their dry-aging time, or is 28 days the magic number for you too?
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simonp476mo ago
I mean, I get the idea but 28 days is a long time. I've had great results at 21 days, idk maybe it's just the cut or the setup.
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gray_carter966mo ago
Man, Frank knew his stuff. I run a small locker and we found the same thing, that last week really changes the game, especially for ribeyes. We do 28 days at 34 degrees with a good fan for air flow, and it just gets that deep, nutty flavor without going funky.
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