My uncle insisted I should always dry-age my beef for 28 days, not 21. I finally tried it on a ribeye last month and the flavor was totally different. Who else has a hard rule on aging time?

3 comments

3 Comments

wesley_adams5d ago

28 days is a serious commitment for a single steak.

phoenix_grant345d ago

Honestly, the real game changer is the cut, not just the days. A ribeye can handle 28 days, but a leaner cut like a filet would get weird and dry. Your uncle's rule works for that specific marbling.

the_viola5d ago

Totally agree about the cut making a huge difference! My buddy tried a 35 day dry age on a beautiful strip loin last year. He was so proud of the process, but when he finally cooked it, the steak had lost so much weight and just tasted kind of funky and bitter. It was a real bummer after all that waiting. He learned the hard way that more time isn't always better, it really depends on the fat content. Now he sticks to shorter ages for leaner cuts.