Just realized I was wrong about letting beef hang for 28 days being the only way to go. Switched to a 14-day dry age for our chuck rolls at the shop in Springfield and the flavor difference is minimal, but the yield is way better.

3 comments

3 Comments

phoenixw111mo agoMost Upvoted

Honestly, that's a really smart move. Better yield without losing much flavor is a total win. Makes you wonder what other "rules" we follow that could use a second look.

abbynelson1mo ago

Sometimes the old rules exist for a reason though.

piperbailey1mo ago

Totally! Which old rule bugs you the most?