Old timer at the wholesale club changed my mind about aging beef in the bag

He pulled me aside last Wednesday at the Boston Cash & Carry and said 'you're losing money letting that strip loin sit in the cryovac for 28 days, the moisture breaks down the muscle fibers into mush and you're giving away yield on every steak,' and now I cut mine open at 14 days max, anyone else had better results with shorter wet aging?

2 comments

2 Comments

maryadams7d ago

You ever actually weigh the trimmings on a 28 day vs a 14 day strip? I did a side by side last month and the 28 day lost almost 3% more to that brown watery purge that ends up in the drip tray. Thats a free steak for every 30 you sell, just going down the drain. The texture difference is real too, 14 day still holds its shape when you slap it on the grill, 28 day gets that weird almost canned tuna feel if you go even a touch past medium.

stellat877d ago

Oh man, that "canned tuna feel" thing is spot on but I gotta gently push back on the 3% number. I've done that same test a few times at work and the difference is usually closer to like 1.5% to 2% at most, not a full 3%. Still not nothing but the yield loss isn't quite that dramatic unless your cryovac bags are really loose or you're dealing with super wet aged product.