lisa5•17d ago

Had a chat with a retired butcher at the farmers market yesterday

He was in his 70s and told me they used to hang beef for 21 days minimum, said I'd never know real flavor from a packer. It hit me that we rush everything now just to move product. Do any of you still do long hang times or is that just for the fancy shops?

2 comments

2 Comments

kim19117d ago

Oh come on it's really not that deep. People act like hanging meat for 21 days is some lost art but most folks can't even tell the difference in a blind taste test anyway. Plenty of good steaks come from standard supermarkets just fine.

grant.nina17d ago

@kim191 you ever actually try a 21 day dry aged steak side by side with a grocery store one? I'm asking because I used to think the same thing until I did it blind and it was obvious which one had more flavor.