Stopped by a farm up in Vermont and saw them hang a whole side for 28 days

I was visiting a friend's place near Burlington and they had a beef side in their walk-in, just hanging there since early April. The owner said he likes the extra time for the flavor, even though it means less yield. It got me thinking about how we handle aging at my shop, where we usually go for 21 days max. Has anyone else tried pushing past that three week mark on beef, and did you notice a real difference in how it cuts or tastes?

3 comments

3 Comments

leerobinson27d ago

Extra time for flavor" sounds like a flex, but after 21 days, is anyone really tasting a difference worth the loss?

xenawhite27d ago

Ugh, totally agree. That extra week is just for show... I did a side by side test once and couldn't tell them apart. Feels like a waste of good fridge space after the 21 day mark.

rileyl9827d ago

Lol "waste of good fridge space" is so real, my condiment shelf is a war zone. I'm with @leerobinson on this, the flavor flex is just marketing. My taste buds clock out after three weeks, they're not getting paid overtime. I keep it going to the full month just so I don't feel like I wasted my money, not because it's any better.