Serious question, why do some guys insist on dry-aging in a fridge that's not even close to temp controlled?

Went to a shop outside Portland last week and saw a dude with a whole ribeye subprimal sitting in a standard reach-in that was cycling 10 degrees every hour. He said he's been doing it for years and never had a problem. Am I wrong for thinking that's just asking for trouble or is this more common than I think?

2 comments

2 Comments

cole_patel419d ago

Read an article saying a 10 degree swing turns dry aging into bacterial roulette pretty quick.

nancy8209d ago

You ever notice how some folks just refuse to follow basic rules and think they're the exception to everything? It's like guys who drive with their gas light on for fifty miles and swear the gauge is wrong. Or people who store raw chicken on the top shelf next to ready-to-eat stuff and say "it's fine, I've never gotten sick." That ribeye guy is just another version of that same stubbornness. Eventually the odds catch up, but he'll probably blame the meat distributor instead of his own fridge.