TIL that USDA Prime and Choice grades don't matter as much for dry aging as I thought

I was reading through the Meat Science textbook from Texas A&M online last week and found out that the marbling score doesn't affect the final flavor of dry aged beef nearly as much as the length of aging and humidity control. Blew my mind because I've been spending extra on Prime roasts for years. Has anyone else tried aging a Choice cut and noticed a difference?

2 comments

2 Comments

nathan_torres342d ago

Bro, yeah I saw a video where this butcher said the same thing.

olivia5732d ago

Haha yeah I actually tried to break down a whole chicken once after watching a tutorial and ended up with what looked like a crime scene in my kitchen. My dog was terrified and I had to call my mom to figure out where the thigh joint even was. Not my finest moment.