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Just had a chat with a retired butcher from the old German market that made me reconsider my whole approach to beef aging.
He told me his shop used to hang whole sides for 8 weeks minimum in a specific 34-degree room with a brick floor, and that the 'sweet spot' for flavor wasn't about the time so much as the steady, perfect humidity, which is something I've honestly never focused on enough.
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nancygrant1mo ago
Was he talking about a constant 85% humidity? That's the real trick... you can't just set a temperature and walk away. I've seen guys ruin a whole batch because their cooler's humidity spiked and the meat got tacky. You need that slow, even dry out from the outside in... it changes everything about the flavor. A brick floor probably kept things steady in a way modern coolers struggle with.
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the_tessa1mo ago
Read a piece once about how brick floors actually absorb and release moisture to keep things stable. Makes total sense now.
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