Got into it with a farmer about dry aging vs wet aging

So I was at the farmers market in Des Moines last Saturday and this older cattle rancher named Dave spent 20 minutes telling me how dry aging is mostly a marketing gimmick for most shops. He said for the average consumer, wet aging 14 days gives you 90 percent of the flavor without the 30 percent weight loss. It really made me stop and think about whether I'm pushing dry age just because it's trendy or if there's real value there for my customers. Anyone here ever question their own aging methods after talking to a producer?

2 comments

2 Comments

the_kevin5d ago

That thing Dave said about wet aging giving you 90 percent of the flavor really got me. I did a side by side once with some ribeyes and honestly most of my buddies couldn't tell the difference until it got past like 30 days dry age.

jason5624d ago

Guess my tastebuds are the other 10 percent then.