Update: Our dry-aging corner is getting more custom orders than expected

I've seen a big jump in people wanting dry-aged beef at my shop. We set up a corner in the cooler for aging last year. It was just for fun at first. Now, a guy asked for a ribeye aged two full months. We had to watch the temperature and moisture close to get it right. The result was a steak with rich taste and less waste. This trend is making us think about offering more aged options. What do you all do for aging in small spaces?

3 comments

3 Comments

milaj9523h ago

My tiny wine fridge aged a sirloin for six weeks.

harper_owens20h ago

Those mini wine fridges hardly hold a steady temperature for wine, much less for aging meat. Dry aging needs super controlled conditions to avoid spoiling the whole cut. After six weeks, does it really taste that different from a good store bought steak? Feels like extra work for maybe a tiny upgrade in flavor. Honestly just seems like a flex rather than a practical kitchen move.

pat_roberts5511h ago

Add a cheap temperature controller to any mini fridge to keep temps steady. That makes it reliable for dry aging without spoilage. And yes, six weeks of aging makes a huge flavor difference you can't get in stores.