PSA: Visiting a fancy butcher shop in Portland made me rethink my whole approach on dry aging

I stopped by a place called The Meating Room in Portland last month and saw they were selling dry aged ribeyes at $45 a pound. Everyone acts like dry aging is always worth the money, but I tried one and honestly the flavor was so intense it masked the beef taste. I think a lot of butchers, especially small shops, push dry aging because it lets them mark up the price and sell less product. Has anyone else noticed the hype doesn't always match reality with this stuff?

3 comments

3 Comments

felix_williams7126d ago

Have you tried skipping the super aged stuff and just going with a 21-28 day wet aged steak from a normal grocery store? That's where you actually get the beef flavor without it tasting like a blue cheese fart.

uma_martinez25d ago

lol "blue cheese fart" is the most accurate description of super aged beef I've ever heard. I tried a 60 day dry aged steak once and it genuinely smelled like someone left a wheel of stinky cheese in a gym locker for a month. The whole room was funky. I was so hyped because of all the hype online and then I took a bite and was like wait this is just... weird? It wasn't bad exactly but it wasn't that rich beefy punch everyone promises either. Honestly a solid 21 day wet aged ribeye from a normal store kills it every time without the risk of your kitchen smelling like a dude's sock drawer.

john65021d ago

60 days is way too long for beef.