Dry aging at home vs the shop, night and day difference in 21 days

Ran two beef ribs side by side last month, one in my home fridge setup and one in the shop's cooler. The shop one had way better crust and flavor depth, home one just tasted like steak with a tan. Anyone else find their backyard rigs never match the walk-in results?

1 comments

1 Comment

emerycarr17d ago

tasted like steak with a tan" is a solid line, but 21 days is pretty short for dry aging anyway.