Brisket flat changed texture after 14 day dry age

I dry aged a whole packer for 14 days in my walk-in and the flat came out way more tender than the fresh ones I usually sell. The fat cap got this nutty smell too, real noticeable difference. Anyone else see that big a jump in flat quality from just two weeks, or is my cooler just running weird?

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robinl907d ago

my buddy aged one fourteen days and the flat was stupid tender, said it tasted like beef butter.