Hot take: aging beef at home vs trusting the distributor - which side are you on?

So I’ve been noticing something at the shop lately. A few of the younger guys are really into dry aging their own primals in these little fridges they set up at home. They swear it tastes way better and saves money. But the old timer I work with says it’s pointless because the distributor already ages it enough and you’re just risking losing a $300 ribeye to mold. I get both sides but I’ve seen three home-aged cuts go bad just this year from temp swings. On the other hand the stuff from the distributor can be a total crapshoot too. What’s your take? Do you age your own or let the supplier handle it?

2 comments

2 Comments

sean_murray8d agoMost Upvoted

Yeah I had a similar scare with my first home aged ribeye. The temp controller failed on day 19 and I caught it just in time but lost the roast anyway. Now I just let the distributor do it and focus on keeping my customers happy.

the_sarah9d ago

A buddy of mine from nursing school tried the whole home aging thing. He watched a few YouTube videos, bought a used mini fridge, and dropped $250 on a prime rib roast. Everything he posted on Instagram looked amazing for the first two weeks. Then his kid accidentally unplugged the fridge while looking for a popsicle. He didn't notice for almost a day. That roast went from "aging" to "science experiment" real quick. He ended up tossing the whole thing and ordering takeout. Now he just buys from a local butcher who ages it for him.