I actually think aging beef longer than 45 days is overrated

Last month at my shop in Portland, I cracked open a 60-day dry aged ribeye that smelled like a barn and lost nearly 40% of its weight to trim. Anyone else find that the funk just isn't worth the shrink?

2 comments

2 Comments

reese8623d agoMost Upvoted

Barn funk belongs on cheese, not on a $60 steak.

briancampbell22d ago

Bought into the hype once and tried a 60-day strip from a place in Chicago. Wound up trimming so much off that thing I basically paid $70 for a funky 6-ouncer, and @reese86 is dead on about the barn thing. Left me wondering why anyone pushes past 45 days when the moisture loss just kills the whole deal.