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My old boss in Omaha told me to always dry-age ribeyes for 28 days, not 21, and the extra week makes a crazy difference in flavor.
He said the extra breakdown time is key for that nutty, concentrated taste, and after trying it on a whole case last month, I have to agree-anyone else swear by a specific aging window for certain cuts?
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palmer.laura7d ago
Yeah, 28 days is the sweet spot...
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janaf917d ago
Totally agree. I tried pushing it to 30 days once and the whole batch dried out. Found that 28 days gives it enough time to set without getting brittle. The humidity in your space makes a difference too, so maybe check that if you're having issues.
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