Had a talk with my old mentor about dry-aging versus wet-aging beef

He told me wet-aging gives more consistent results for 90% of customers and Ive been pushing dry-aged too hard at the shop. He said people just want a good steak not a science project. Has anyone else found wet-aged beef sells just as well?

2 comments

2 Comments

king.ruby1mo ago

My mentor told me the same thing last year when I brought in a bunch of dry-aged ribeyes that took three weeks to sell. I had like 80 lbs of them sitting there while the wet-aged stuff flew off the shelf. People would just stare at the dry-aged ones like they were alien artifacts.

aaronlee1mo ago

@king.ruby brings up a good point about the shelf life issue. But I gotta ask - did your mentor also warn you about the price difference? Because from where I stand, wet-aged beef is way easier to sell when margins are tight and people are already pinching pennies on meat.