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Hot take: letting beef hang longer changed how I sell cuts
Tbh I had a chat last week with this old school butcher named Sal who works out of a shop in Brooklyn. He told me I was cutting my ribeyes too soon after hanging, like 14 days instead of 21. I tried his way on a side of beef last Tuesday and the marbling just settled different, meat tasted way deeper. My regulars actually noticed and three of them asked what I did different. Has anyone else messed around with longer hang times like that?
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paigeg223d ago
I read a piece in a food mag about how some top steakhouses now hang beef for 28 days before cutting. They said the extra week lets the natural enzymes break down the muscle fibers more, which makes the fat taste richer. Did you notice a difference in the texture too or just the flavor?
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margaret2343d ago
@paigeg22 Is the texture really softer too?
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