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My old supplier swore by dry aging, a guy at the KC meat counter said wet aging wins, now I'm stuck in the middle
I was picking up a load of primals in Kansas City last month and got to talking with a counter guy who's been cutting for 30 years, and he told me dry aging is mostly hype for anything under 45 days. He said wet aging in the bag holds moisture and yield, and for the average shop the math just doesn't favor losing 15 percent of the weight to trim and evaporation. So which side are you on, do you eat the shrink for that crust and flavor or keep the yield and run wet?
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claire_wells8717d ago
A buddy of mine runs a small butcher shop and did a side by side test last year, two ribeyes, one dry aged 30 days, one wet aged same time. He weighed everything, and the dry aged one lost just over a pound to trim and water loss, so his price per pound had to jump a couple bucks just to break even. He still does a small dry aged case for the regulars who want that nutty taste, but 80 percent of his beef goes wet because the margins are thin enough as it is.
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