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Finally tried a full dry age on a rib section versus my usual wet age
I set up a small dry age fridge for a 28 day rib section from a local farm. The other side I wet aged in cryovac like I always do. The dry aged side lost about 15% weight, but the flavor was way deeper and the fat tasted almost nutty. Cutting it was a bit more work, but the customer feedback was amazing. Has anyone else made the switch and found a good way to price the trim loss?
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diana2018h ago
Just price the dry age by the cut weight after trimming, not the original weight. That covers your loss right away. People who want it will get why it costs more.
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simonh743d ago
Got a buddy who runs a small butcher shop and he swears by dry aging for his top shelf stuff. He basically just adds the cost of the lost weight to the final price per pound, plus a little extra for the extra time and care it needs. His regulars don't seem to mind paying more because the taste is so different. He told me it took a few tries to get the math right without scaring people off. That nutty flavor you mentioned is exactly what his customers come back for.
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