My old boss in Omaha told me to always dry-age ribeyes for 28 days, not 21, and the extra week makes a crazy difference in flavor.

He said the extra breakdown time is key for that nutty, concentrated taste, and after trying it on a whole case last month, I have to agree-anyone else swear by a specific aging window for certain cuts?

3 comments

3 Comments

palmer.laura2mo ago

Yeah, 28 days is the sweet spot...

janaf912mo ago

Totally agree. I tried pushing it to 30 days once and the whole batch dried out. Found that 28 days gives it enough time to set without getting brittle. The humidity in your space makes a difference too, so maybe check that if you're having issues.

lily_gonzalez682mo ago

My uncle in Kansas City runs a small locker plant and he swears by 45 days for his strip loins. He says the extra time lets the flavor get really deep, almost like blue cheese. I tried a piece from his last batch and it was almost too strong for me, but his regular customers love it. It made me realize how much personal taste plays into this whole aging thing. What one person calls perfect, another might find way too funky.