Changed my mind about dry aging at home after a customer's story

I was talking to a regular yesterday who tried dry aging a whole ribeye in his fridge for 45 days. He said it lost over a third of its weight and the flavor was way too strong, almost cheesy. I always thought home setups were a cool idea for serious meat lovers. But hearing those specific numbers and his 'like blue cheese gone wrong' quote made me rethink. The loss and the risk of messing up a whole cut seems too high without a real controlled chamber. Has anyone else had a customer bring in a home-aged project that went sideways?

3 comments

3 Comments

jakeb2516d ago

My buddy Mark did a 28 day strip loin in a dedicated mini fridge with a small fan. He only lost about 15% and said the flavor was amazing, like concentrated beef. The key was using a proper umai dry aging bag, which really controls the moisture loss. It seems like the method and the cut make a huge difference.

xena_brown5015d ago

That sounds like a huge hassle for not much payoff honestly. Losing 15% is still a decent chunk of meat you paid for and then have to trim off. You can get a pretty great steak flavor just from a good sear on a fresh cut without the wait and the special fridge setup.

xena_lopez9d ago

Consider the mold risk without a bag.

-1