Aging beef 30 days vs 45 days - is there really a difference?

I age my own beef at my shop in Portland. Last month I did a side by side with two ribeyes, one aged 30 days and one for 45. The 45 day was definitely more tender but lost a lot of moisture in the trim. The 30 day had a cleaner beef flavor but wasn't as buttery. I asked three other butchers at the swap meet and got mixed answers. Has anyone here done a blind taste test with customers and gotten a clear preference?

3 comments

3 Comments

robin8965d ago

Man that's a solid experiment you ran. The loss of moisture on the 45 day is real though, I've seen it too. Did you notice any of that funky almost blue cheese smell on the 45 day trim? I get that sometimes and it throws me off even if the meat itself tastes fine. Really appreciate you doing the side by side, that's the kind of hands on testing that actually tells you something. The butcher swap meet crowd is always split on this one.

perry.jesse5d ago

@logan271 you got me second-guessing my whole setup man, especially when the blue cheese funk hits and I'm just standing there sniffing trim like a weirdo.

logan2715d ago

Wait, are you sure blue cheese is the right comparison though?