Tried dry aging vs wet aging a ribeye primal side by side

Got a full primal from a local ranch last month and cut it in half. Dry aged one side for 28 days in my mini fridge setup, wet aged the other sealed in its bag. The dry aged one had way more beefy flavor and that nice funky smell. Wet aged was tender but tasted kinda flat. Won't bother with wet aging again for steaks. Any of you guys dry age at home? What's your go to time frame?

2 comments

2 Comments

riverowens2d ago

Does it feel like everyone's always rushing for the fastest easiest option even when the slow version is way better? I've noticed that with everything from cooking to just regular life stuff, taking the time always pays off more.

kelly_miller802d ago

Used to hate slow methods but you're totally right.