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Thinking about how we used to hang beef sides in the walk-in
Three years ago at the shop in Tacoma, we'd hang a whole side for 28 days, no problem. Now with the push for faster turnover, I'm lucky to get 14 days on a ribeye before someone asks where it is. Anyone still doing the full month for their top cuts?
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samthompson7mo ago
Heard a podcast where this old school butcher in Chicago still does a full 28 days for his dry aged ribeyes. Said the flavor difference is night and day, like comparing a cheap steak to a really good one. He basically told his customers if they want it faster, go somewhere else. Seems like a lot of places just can't afford to have that much meat just sitting there anymore.
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emery_craig7mo ago
Totally get that. Found a place out west that does a full 30 days and it's a different animal. Most shops just can't tie up the cash and space anymore.
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joel_young6mo ago
Oh man, that Chicago butcher has the right idea! It's all about that patience. The longer aging really breaks down the muscle fibers and concentrates the flavor, but you lose so much weight to moisture loss. That's the real cost most places can't swallow, paying for meat that just shrinks away.
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