Comparison: wet-aging vs dry-aging my own beef at home for 6 weeks

I tried dry-aging a ribeye in my fridge for 6 weeks and compared it to a wet-aged cut from the same steer. The dry-aged one lost so much weight I ended up with less than half the meat, but that concentrated flavor was totally worth it for special occasions. Has anyone else tried both methods and landed on one they prefer?

3 comments

3 Comments

kellygrant1d ago

Everything worthwhile seems to cost you more than you expect.

amyh121d ago

My bank account definitely agrees with that one.

smith.elliot1d ago

Is it just a way of testing how much we really want something? I've noticed that with anything I've put real effort into, the price tag is only part of it. There's always more time, patience, and frustration involved than I planned for. The things that come easy never seem to stick around or matter as much. Maybe that extra cost is what makes the whole thing feel worthwhile in the end.