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Just walked into a butcher shop in Portland that dry-ages whole sides of beef right in the front window
The owner told me it takes 45 days minimum and he loses about 20% weight to trimming, but the flavor on a ribeye I bought was so intense I couldn't stop thinking about it has anyone else tried aging whole primals instead of just subprimals?
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martinez.paul15h ago
Dry aging whole primals definitely changes the game but it's a lot of risk for most home cooks. You lose that much weight and the environment has to be perfect or you just end up wasting expensive meat. Most people are better off buying dry aged cuts from a shop that knows what they're doing.
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lisas7812h ago
Oh man, so you're telling me that 20% of that expensive beef just gets tossed in the trash? Sounds like a expensive science experiment I'd rather let the pros handle.
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