Pro tip: Cold aging beef in a regular fridge worked way better than I thought

I was real skeptical about dry aging in my household fridge, figured it was just internet hype. But after reading a guide from the Butcher's Guild I tried it with a whole ribeye subprimal for 21 days. The crust formed perfect and the flavor concentrated way more than I expected. Has anyone else tried this method or do you stick to a dedicated aging cooler?

2 comments

2 Comments

margaretrivera3d ago

lol I tried this and my roommates thought I was growing some kind of science experiment in there. the crust was legit tho even if I had to defend my fridge space like it was a turf war.

jackson.jenny3d ago

Had the same thing happen to me, my daughter thought I was trying to start a kombucha farm in the butter drawer. Took two weeks of labeling everything and writing "DO NOT TOUCH" in sharpie before they finally left it alone. Worth every bit of the hassle though, best pizza I've made in years came off that thing.