18
Just heard a guy at the market say all beef should be aged the same amount of time
He was telling another customer that 28 days is the only right way for every cut. I've been breaking down whole animals for 15 years, and that's just not true. A ribeye needs way longer than a flank steak to get tender. What's the shortest time you've aged a specific cut and still been happy with it?
3 comments
Log in to join the discussion
Log In3 Comments
fiona_west218d ago
Yeah that "28 days for every cut" idea is wild. I've done skirt steak after just a few days and it was perfect, you don't want that getting funky. But a big rib roast? I wouldn't even think about it before 40 days minimum. It totally depends on the muscle and the fat.
10
violaramirez8d ago
Exactly. My buddy tried a 45 day ribeye in his regular fridge. Tasted like wet cardboard. Got the temp right but humidity was way off. Ruined a beautiful cut.
8
amy_anderson8d ago
Wait, what about the actual aging setup though? I feel like time matters less than humidity and temp control. I've seen 30 day rib roasts taste way better than 60 day ones done in a bad fridge. Isn't the environment way more important than just counting days?
3