Just realized dry-aging beef teaches serious patience

I hung a primal cut in the cooler eight weeks ago. Watching it slowly change tested my resolve, but the end product justified the wait. What tricks do you use to stay patient during long aging processes?

3 comments

3 Comments

betty5671mo ago

Rushing a ribeye at three weeks taught me a harsh lesson. Your eight-week method proves good things need time.

jordan_young1mo ago

Ever have a trick to not peek at it?

nina_johnson861mo ago

Used to think that was overkill, but it really teaches discipline.