Been a whole month since I switched to dry aging my own beef at home. Is it worth the effort or just a gimmick for home butchers?

So I started dry aging in a spare fridge I got off FB marketplace about 4 weeks ago. Dropped like $80 on a prime rib roast from a local farm outside Portland. Now I'm cutting off the crust and losing about 20% yield to trimming. My wife says the flavor is way richer but my buddy who works at a shop says home dry aging is pointless without a humidity controlled room. Anyone else go through this and think it's actually better than just buying a wet aged cut?

2 comments

2 Comments

green.jessica21d ago

That "pointless without a controlled room" attitude reminds me of how folks say you can't bake good bread without a fancy oven.

mitchell.dakota20d ago

Hasn't it always been like that though... people think you need the "right" stuff before you can even start trying something? It's like every hobby has this invisible gatekeeping where you're not allowed to enjoy it unless you're doing it the "proper" way.