My old boss in Tulsa said to always dry-age beef for 28 days minimum

He ran a shop there for 30 years and swore by it. I tried a 21-day age on a rib section last month to save time, and the flavor just wasn't as deep or nutty. Anyone else find that extra week makes a big difference, or is there a good middle ground?

3 comments

3 Comments

matthew12226d agoMost Upvoted

Yeah, that extra week is totally the sweet spot.

the_mary26d ago

My last trip needed that extra week too.

the_riley14d ago

Honestly, I used to cut corners at 21 days. But after trying the full 28, I can't go back. That week really does change everything.