Update: My uncle told me to always dry age beef for 28 days minimum

I used to think 21 days was plenty for a ribeye, but he insisted on 28 in his cooler back in Omaha. Tried it last month on a whole strip loin and the flavor was way deeper, less moisture loss too. Anyone else find that extra week makes a real difference for their customers?

3 comments

3 Comments

murray.betty1mo ago

Your uncle knows his stuff. That extra week lets the enzymes really break down the muscle fibers, which is why it tastes better and doesn't dry out as much. I pushed to 35 days on a few test cuts last year and the texture got almost buttery. It's a game changer for flavor depth. Do you trim your crust before or after slicing?

troy9771mo ago

A buddy of mine runs a small shop and he tried the 28 day thing on a few briskets. The extra time really mellowed out the flavor and made them super tender. He said his regulars noticed the difference right away.

ramirez.caleb24d ago

No kidding, that extra week is huge. I did a side by side with two ribeyes last fall, 21 vs 28 days. The 28-day one was way more tender, like it just melted. Totally get what @murray.betty means about the texture getting buttery. I trim the hard crust off after the whole loin is done aging, right before I cut it into steaks.