I thought those 'dry age at home' kits were just a gimmick for customers

Honestly, a regular at my shop kept asking about them for months, so I finally tried one myself last fall. I used a basic fridge unit on a ribeye for 28 days, expecting it to be a waste. Ngl, the flavor difference was actually real, like a deeper, almost nutty taste compared to just a wet-aged piece. It convinced me to start offering a small selection of house-dry-aged cuts, and they sell out every Friday now. Has anyone else here started doing small-batch dry aging for their case, and what setup are you using?

2 comments

2 Comments

price.tara3d ago

Tbh, same here. My Umai bags changed the game.

xena_brown503d ago

I was totally in the "a bag is a bag" camp for years. Then I tried an Umai for a weekend trip and packed three days of clothes in the small carry-on size. @price.tara, you're right, it changed everything. The way the compartments actually work means I'm not digging for my charger at the bottom anymore. I don't even check a bag for trips under a week now.