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knifelady


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Dry aging anyone?
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Anyone do dry aging? or do you wet age?

 the video will not stay on the page, here is the link  https://www.youtube.com/watch?v=bTv-JSXHQQs

 







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Youngblood


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RE: Dry aging anyone?
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great video  thanks, we don't do either but I wish we had those type of customers



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Chukster


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RE: Dry aging anyone?
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We wet age all of our steak meat. We have been doing it for over thiry years. It has made a huge difference. it takes some planning but it pays off over time. 



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Bill_meatcutter


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RE: Dry aging anyone?
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we wet age our, usually 21, some 30 days



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Art Watts


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RE: Dry aging anyone?
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All of our hamburgers are made from dry aged beef.

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Burgermeister


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RE: Dry aging anyone?
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Art Watts wrote:

All of our hamburgers are made from dry aged beef.

 Is that a joke? 



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apcowboy


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RE: Dry aging anyone?
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photo 10417585_570182749781604_2870083947039023200_n_zpsmptxcrs2.jpg

 

250days Dry-Aged Rib of Beef,  Whittakers Butchers  Est1916    

  • New Blackburn Market Church Street
  • Blackburn, United Kingdom

@blackburnmarket



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Leon Wildberger

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Art Watts


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RE: Dry aging anyone?
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Burgermeister wrote:
Art Watts wrote:

All of our hamburgers are made from dry aged beef.

 Is that a joke? 

 No sir, for the past 7 years every hamburger sold where I work was made from 100% locally raised dry aged rail beef. Unfortunately the price of hanging beef locally has sky rocketed, while box beef has remained steady. In light of these developments were are more than likely going to switch to either box/rail mixture or straight box beef. If we go box beef I am pressing for an all choice CAB program. 



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Art Watts


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RE: Dry aging anyone?
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10423868_1444045555900390_2230755133965717777_n.jpg?oh=5abf13363542551c024fc6ac7c5841cd&oe=55ED415E

 

This is a rib as I received it last Feb 21 (about) that was killed Jan 21. I let it age another 20 days. As you can see it held up well as part of a whole carcass. 



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