Chat with my old mentor about meat hanging changed how I age beef now

I was talking to my first boss from the shop i worked at in Denver, guy who's been cutting since the 70s. He mentioned he hangs his primals for 21 days minimum, even the stuff most places rush through in 7. Made me wonder how many of you guys adjust your hanging times based on the cut or do you just stick to a set schedule?

2 comments

2 Comments

hayden7091d ago

Bet my dry aged beef tastes as good as my own life decisions.

hayes.jake1d ago

Totally agree man, that hits way too close to home. I spent like six months dry aging a prime rib last year and it came out incredible, but in that same month I signed a lease on a place I couldn't really afford and ended up eating ramen for three weeks straight. You can pour all that effort into something and it pays off perfectly, but the big picture stuff just kind of falls apart. Worth it for the steak though, right?