Am I the only one who thinks dry aging at home beats buying from a specialty shop?

I keep seeing folks on here raving about paying $30 a pound for dry aged beef from that place in Austin. But I've been doing my own dry aging in a spare fridge for about 6 months now and I swear the flavor is way better. I started with a whole ribeye primal from a local farm for $12 a pound, let it sit 45 days, and trimmed off maybe 20% loss. The crust I got was nutty and funky, not that mild taste you get from commercial shops. Plus I controlled the humidity myself with a little fan and a salt block. Have any of you tried building your own dry aging setup? What temp do you keep your fridge at?

2 comments

2 Comments

the_lucas1mo ago

Facts. My setup cost less than one shop order and the flavor's way deeper.

norag551mo ago

Right there with you, same experience here.