Found out that primal cuts of beef have different aging timelines than I thought

Was reading this old butcher's blog from some guy in Kansas City last night and he broke down how long each primal actually needs to dry age properly. I always figured a ribeye and a sirloin would age about the same. Turns out the sirloin can go like 45 days while the ribeye is better at 28. Had no idea the fat content changes the window that much. Anyone else ever mess up aging time because you treated everything the same?

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1 Comment

gray_perez521mo agoMost Upvoted

Man that's a rough lesson to learn the hard way. I totally messed up a whole batch of sirloin once by only giving it 21 days because I figured it was close enough to ribeye. The fat difference really does change EVERYTHING with aging, like you said.