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?

2 comments

2 Comments

hollyramirez3d ago

What was your biggest surprise about the process itself?

derek_brown282d ago

How much paperwork can exist in the digital age.