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Old timer at the shop said to age beef on the bone, I fought him for weeks
He told me in 2019 to leave the T-bones whole for 21 days instead of cutting them day one, and when a customer ordered a tomahawk that had gone dry on the top layer, I finally saw what he meant about the marrow keeping the middle tender, so does anyone else let their cuts hang longer than their boss wants?
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eric_price6d ago
...and that reminds me of the time we had a whole ribeye subprimal sitting in the walk-in during a power outage for three days, nobody wanted to toss it so we just trimmed the outside and hoped for the best. That thing actually ate better than the fresh primals we got the next week, guess the funk added something you can't buy. Boss still thinks I'm crazy for letting stuff sit, but he also eats my leftovers at the family dinner so who's really winning here.
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