24
Overheard a guy at the counter yesterday tell his friend that aging beef past 45 days is just for fancy restaurants
I was trimming a strip loin and this customer was dead serious saying dry aging over 45 days kills the flavor for home cooks. He claimed anything past that just tastes like a wet basement. Has anyone here actually done a side by side of 45 day versus 60 day on a home setup and noticed a real difference?
2 comments
Log in to join the discussion
Log In2 Comments
brookekelly1mo ago
@wendy_carr is right, people make beef way too serious.
9