Old timer told me to age ribeyes 21 days, I thought he was nuts

At Miller's Meats in Topeka, this retired butcher named Ray said my 7 day dry age was wasting good beef. He pushed me to hit 21 days with the humidity at 80%. The difference in tenderness was night and day, and the flavor got this nutty note I never had before. Anyone else get told to stretch their aging window way past what they normally do?

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christopher40213d ago

Have you tried pushing it even further than 21 days yet? Once I hit that sweet spot with the humidity dialed in just right, I went to 28 days on a couple of strips and it was almost like a different cut of meat entirely. The outside crust gets this funky, almost blue cheese thing going on, but you trim that off and the inside is pure butter. Two weeks made me a believer, but three weeks really showed me how much I was leaving on the table before. Now I'm wondering if 35 days is just me being greedy or if there's another jump waiting.