Shoutout to the butcher shop in Tacoma that still hangs their beef for 28 days minimum

So many places cut that time short to move product faster, but you can taste the difference in the tenderness and flavor. I had a customer bring in a ribeye from a chain grocer that was 'aged' for maybe 10 days, and it was like chewing leather. Who else is still doing proper dry-aging, or are we just giving in to the rush?

3 comments

3 Comments

seth6831mo ago

Proper dry aging is a lost art. My local spot in Portland hangs theirs for 35 days, and the flavor is unreal. That grocery store stuff is just sad, man.

perry.evan1mo agoTop Commenter

Used to think it was all hype until I tried a real dry aged steak. Totally changed my mind.

karen_west5918d ago

Can't help but wonder if the real magic is about the loss of moisture more than the flavor. All that water evaporating concentrates the beef taste in a way you just can't fake. The funky notes people rave about are just a bonus to that.