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Always thought that dry aging beef was too much hassle for a small shop like mine.
My buddy in Kansas City runs a bigger place and kept telling me to try it. Said I was leaving money on the table. Finally set up a small fridge unit about three months ago. Did a 28-day rib section. The flavor difference was huge, and I sold it for almost double the price per pound. Customers asked for more. Now I have two sections going. Anyone else start small with dry aging and see a good return?
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hollyramirez1mo ago
What was your biggest surprise about the process itself?
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derek_brown281mo ago
How much paperwork can exist in the digital age.
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noah91427d ago
Well, it never ceases to amaze me. I think the real shock is how much of it is just CYA for people who don't trust the system they helped build. The digital tools just give us more ways to generate the same old useless paper trails, just faster.
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