Tried a new aging time on my brisket and the results were wild

I usually dry age my briskets for 28 days, but last month I pushed one to 45 days just to see. The flavor got so much deeper and nuttier, but I lost nearly 25% of the weight to trim. It was amazing for a special cut, but not great for my regular weekly yield. How do you all balance flavor development against product loss for your aged items?

2 comments

2 Comments

robinson.quinn8d ago

That 25% trim loss is the eternal struggle with longer aging.

emerychen7d ago

Robinson, I see that trim loss as the price for a better product, not a struggle.