I was sure a dry age fridge was a waste of money for a small shop like mine

For years, I just used a regular walk-in with a fan for my dry aging, thinking the special units were for big operations. Then I visited a buddy's place in Spokane last month and saw his setup. He showed me how his fridge kept a steady 34 degrees and 80% humidity, and his 45-day ribeyes had almost no trim loss compared to mine. I ran the numbers when I got back, and the trim waste on my last batch cost me about $200 in lost product. Now I'm saving for a proper unit. Has anyone else made the switch and seen a real difference in yield?

2 comments

2 Comments

james9210d ago

The yield difference is honestly a game changer.

john43010d ago

Heard a butcher on a podcast say his yield went up by almost 15% after he got a controlled unit. He said the steady humidity was the key to less crust forming. That extra meat adds up fast over a few batches. Did your friend say how long it took for his new fridge to pay for itself?