Noticed a huge difference in yield after I started dry-aging for 21 days instead of 14

Switched to 21 days on a batch of ribeyes back in February and lost way less weight than I expected, plus the flavor was way deeper, has anyone else found that extra week changes the numbers that much?

2 comments

2 Comments

miles2771d ago

Did you track the actual weight loss numbers between the two batches? I'm curious if the extra week really cuts down the moisture loss that much or if it's more about the flavor developing.

ryan_clark401d ago

My buddy Tom actually ran a similar test on his last batch of bresaola and the weight loss difference was wild. He lost about 32% on the 4 week hang versus 29% on the 5 week one, so not a huge drop but definitely noticeable, @miles277. The extra week seemed to tighten up the exterior crust more than anything, like the moisture evened out instead of just drying from the outside in. He said the 5 week one sliced cleaner and didn't have that hard rim around the edges, but the flavor was the real win - way more concentrated and beefy. I think the extra time lets the salt and air work deeper into the meat instead of just pulling moisture out fast.