Unpopular opinion: dry aging at home might not be worth the space it takes up in your cooler

I had a chat with a guy who runs a butcher shop in Omaha last week at a supplier meetup. He told me he pulled all his dry aged beef from the display case because customers couldn't tell the difference from wet aged in blind taste tests he did for 3 months. That got me thinking about my own setup where I've got two whole racks tied up with dry aging bags that could hold more primal cuts I actually sell. Has anyone else ever run a test like that on their own customers and gotten the same result?

2 comments

2 Comments

morganhill10d ago

How many customers did he actually get to try it?

oliver_morgan10d ago

You ever notice how a lot of things folks get hyped about are more about the story than the actual experience... I've seen the same thing with people who swear they can taste grass-fed vs grain-fed when they really can't.