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Went to a butcher shop in Portland that dry ages everything 60 days
Stopped by Cleaver & Block in Portland last week and everyone raves about their 60 day dry aged steaks. I think it is way too long. The outer crust was almost black and you lose half the weight to trimming. I like 28 days max. Anyone else think long aging is overhyped?
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dakota_nelson431mo ago
60 days is WAY too long. The mold growth alone is sketchy if they aren't controlling humidity perfectly. 28 days hits that sweet spot where you get the funk without the whole thing tasting like a barn floor. Most places that push 60 day aging just do it for the reputation, not the flavor.
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anthonymurray1mo ago
Barn floor flavor, love that description and I'm stealing it. Next time someone offers me 60 day aged cheese I'm just gonna ask them if their basement passed the health inspection. 28 days is plenty of time for cheese to get its act together without trying to become a science experiment.
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rubyschmidt22d ago
Oh man, you're calling me out for my trash taste in cheese and I'm not even mad about it. I'm over here eating stuff that's probably been aged in someone's forgotten lunch bag. What's the line between "artisanal" and "send help" anyway?
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