Had a talk with a retired butcher about dry aging - made me question my process

Ran into an old timer at the grocery store meat counter last week. He worked at a shop in the 70s and 80s. He said I was overcomplicating dry aging with my fancy humidity controlled setup. Said they used to just hang quarters in a walk-in cooler with the fans running and it came out fine. I told him about my $600 aging bag setup and he laughed. Got me thinking - are we overthinking this? Has anyone else tried the old school method and seen a difference? Or are the newer techniques actually worth the money?

2 comments

2 Comments

paige8701mo ago

Honestly same, been just hanging steaks in my fridge with a fan and they're incredible lol.

piper1751mo ago

Oh man, that's awesome! My buddy tried that and said his steak came out tasting like a fancy dry-aged cut. He wouldn't shut up about it for like a week lol.