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Wet aging beats dry aging if you actually run a shop
Been doing this 15 years at my counter in Portland and I'll take wet aged over dry every time. Dry aging costs me 30 percent trim loss and I need a dedicated cooler, plus the temp swings in our building ruin two whole primals back in March. Wet aged in the cryovac gives me consistent tenderness and I can hold it for 4 weeks without worrying about mold. Anyone else ditch the dry room just to keep margins sane?
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henryreed1mo ago
Exactly, I dropped the dry room two years ago and never looked back, the waste just isn't worth it.
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