Finally got my dry-aged ribeye hit right after switching from wet-aging

I pushed it to 45 days on a batch from a farm in Vermont. The crust came out perfect in the case and the trim loss was only 18%. Anyone here mess with different aging times for specific cuts?

2 comments

2 Comments

jordangibson19d ago

Patience usually pays off better than rushing things.

elliot_harris2519d ago

That line about "patience usually pays off" really hit home for me. I've been in a situation at work where I wanted to push a project forward faster, but my gut told me to wait. I'm glad I listened, because rushing it would've probably made a mess of things. Some things just need time to settle and that's hard to accept when you're in the middle of it. It's nice to see someone else get that it's not about being slow, it's about being smart about it.