Learned something from an old timer about aging beef today

Had a guy in his 70s at my shop in Pittsburgh tell me I was babying my ribeyes by wrapping them too early, said to leave them uncovered in the cooler for 5 days and trust the airflow. He was right, the crust came out way better and I lost less to trim than I thought I would. Anyone else get humbled by a customer with way more years in the game than you?

0 comments

Log in to join the discussion

Log In

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.