Vent: My homemade dry-aging fridge has us arguing over methods

I put together a fridge to dry-age beef ribs for about 50 days. My buddy says it's pointless and that quick wet-aging is just as good for most orders. Ngl, I feel the extra time makes the meat richer and more tender. What's your view on doing this in-house versus buying it already aged?

3 comments

3 Comments

annac562d ago

Ever measure how much meat you actually end up with after trimming all that crust away?

jameshayes2d ago

Lost about 30% on my last brisket trim.

taylor.brooke2d ago

Dry-aging at home sounds like a hobby for people with too much patience and freezer space. I knew a guy who aged a ribeye so long it developed a crust he had to chip off with a knife. Tasted amazing, but he spent more time trimming it than eating. Your argument with your buddy probably boils down to how much you value that extra effort.