Old timer told me to age my beef longer and I thought he was crazy

Guy who's been cutting meat since the 70s said 45 days minimum on ribeyes and after trying it last month I finally get why my steaks were always tough, anyone else been told to wait longer than they thought was right?

2 comments

2 Comments

taylor3051d ago

I respect the old timer's experience but 45 days is too long for my taste. I've been dry aging for about 5 years now and 30 days is the sweet spot for ribeyes. Anything past 35 days and you start losing too much moisture and the beefy flavor gets overpowered by that funky, almost nutty taste that some people love but I can't get behind. Your steak being tough probably had more to do with the grade of meat or how you cooked it than the aging time.

jackson.jenny1d ago

My neighbor aged a brisket for 60 days once... smelled like a barn for a week.