Shoutout to the old-timer who showed me his dry-aging setup
About six months ago, I visited a retired butcher in my town who still runs a small locker plant. He showed me his walk-in cooler where he dry-ages primal cuts for a full eight weeks. The difference in the meat he pulled out, compared to the standard 28-day aging I was doing, was night and day. The flavor was deeper, almost nutty, and the texture was so tender it practically melted. He explained his exact method: keeping the humidity at 80% and the temp at 34 degrees, with constant air flow. I've been trying it on a few rib sections since then, and the customer feedback has been amazing. Has anyone else pushed their dry-aging past the one-month mark and found a real sweet spot?