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I finally checked out the old meat counter at the market on 5th and learned something about dry aging
I was at the little Mexican market on 5th street last week picking up some chorizo and noticed their meat counter guy had a whole case of beef sitting out with a fan on it. I asked him about it and he said he dry ages his own steaks for 21 days in the back cooler and just brings them out to sell, which I never expected from a small spot like that. Has anyone else run into a small market doing their own aging like this, or is that pretty rare where you are?
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sarahpatel11d ago
That 21 day number is wild for a little spot like that, and the fact that he keeps a fan going on the case tells me he actually knows what he is doing. I get why you were surprised, most small markets around me just buy boxed beef and never mess with aging, so walking into that had to feel like finding a hidden gem. It also makes sense that he would be careful, because dry aging is risky and you lose a lot of weight and trim to the process, so a small shop doing it means they are eating that cost themselves. I feel you on the excitement though, it is rare to find someone at that scale putting in the extra time and work. That kind of thing usually comes from a real love for the craft and not just a business plan, so I would keep going back and support him if the steaks turn out good.
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