My uncle in Omaha said to always dry-age my ribeyes for 28 days minimum.

Pat Schmidt · 2026-03-10T19:05:03.826561+00:00

He ran a shop there for 30 years and insisted it was the only way to get real flavor. I tried it with a whole rib section last month and the difference in tenderness was huge compared to my old 14-day method. Anyone else have a specific aging time they stick to for different cuts?

💡Thought Shares

Loading…

My uncle in Omaha said to always dry-age my ribeyes for 28 days minimum. | Butchers - Thought Shares