Hot take: I think hanging beef for 45 days is overrated for most folks.

Overheard a guy at a supply house in Denver swear anything under 60 days is a waste, but after trying a 45 day ribeye side by side with a 28 day one, the difference was tiny for the extra time and trim loss, so has anyone else found a sweet spot that actually matters for flavor?

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spencer_gonzalez13mo ago

Whoa, are people really out here doing blind taste tests on beef aging? I mean, it's steak, not a fine wine from some fancy castle.

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fiona_carr263mo ago

Totally agree @spencer_gonzalez1. People overcomplicate everything these days.

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the_robin3mo ago

Read a thing from a meat science guy at Colorado State that said most of the real breakdown happens in the first 21 days after that it's mostly moisture loss. Did a blind test with some buddies using 30 day vs 45 day strips and honestly most of us couldn't pick the winner. The 45 day had a slightly funkier smell but the taste was basically the same to me.

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