The head butcher at Smithfield Meats in Chicago told me I was crazy for aging beef longer than 28 days

I used to think 28 days was the max for dry aging, but after that old timer at Smithfield showed me his 45-day cuts, I had to try it myself. The flavor was way deeper and the texture was better, not mushy like I worried. Now I push every primal to at least 35 days and customers keep asking what I changed. Has anyone else had a mentor flip their whole process like that?

2 comments

2 Comments

umasullivan1mo agoMost Upvoted

Yeah, that "mushy" thing is what always scared me off too. I read somewhere that the key is keeping humidity super low so you get the funk without the rot.

elliot_lane961mo ago

Man, is it really that serious? People act like aging cheese is brain surgery. I've left cheddar in my fridge wrapped in paper towel for weeks and it turned out fine. Yeah it got a little hard on the edges but it wasn't some science experiment. The whole humidity thing feels like overkill for most of us just trying to eat a snack. Unless you're trying to make a specific washed rind thing just stick it in the fridge and eat it before it grows fur.