Just changed my mind about hanging beef for two weeks

I always hung my beef for a week, but a guy from a shop in Omaha said to try a full 14 days for better flavor. I tried it on a side of ribeye last month and the difference was huge, way more tender. Has anyone else made the switch and noticed a big change in texture?

2 comments

2 Comments

linda_kelly172d agoTop Commenter

Wait, you just had a whole side of ribeye just sitting around? That's some serious meat commitment right there. I can barely keep a few steaks in my freezer without eating them.

thompson.christopher2d ago

Yeah, that extra week makes a real difference. I tried it with a brisket last year and it was way better.