PSA: Rushing dry aging ruined a prime cut order for me
Honestly, trying to speed up the aging process is a huge mistake. Tbh, I thought a few days wouldn't matter for a ribeye batch. Ngl, the meat turned out tough and lost its flavor, so the restaurant sent it back. I had to eat the cost and apologize to a good client. Now, I never skip the full aging time, no matter how busy we are. It's a basic rule that separates pros from amateurs.