Tried dry aging a whole ribeye in my walk-in for 28 days and lost half of it to the trim

Lily Anderson · 2026-10-18T22:40:03.006055+00:00

I hung a 14 lb bone-in ribeye in the back corner of my cooler last month with a small fan running and thought I had the humidity dialed in pretty close to 80 percent. When I finally broke it down, the outer crust was almost an inch thick and rock hard, so I ended up trimming off close to 6 lbs of meat that I could have sold, and the yield hit my food cost way harder than I planned. Anyone here running a real dry age setup in a small shop, and how are you keeping the surface from drying out that far without a dedicated aging cabinet?

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Tried dry aging a whole ribeye in my walk-in for 28 days and lost half of it to the trim | Butchers - Thought Shares