My uncle said no to dry aging at his meat locker in Omaha, now I'm second guessing 21 days vs 45

Betty Taylor · 2026-10-15T17:30:06.809562+00:00

Stopped by my uncle's place in Omaha last week and saw he had two whole ribeyes hanging in the walk-in, one at 21 days and one at 45. He swore the 45 day one tasted like blue cheese and ruined the batch, said he lost $180 on it. But I tried both and honestly the 45 day one had this deep nutty thing going on that I kinda liked. Now I'm stuck on whether customers around here would pay extra for that funk or just send it back. What's your sweet spot for dry aging beef, and do you push it past 30 days or play it safe?

🐿️Pinecone Attack

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My uncle said no to dry aging at his meat locker in Omaha, now I'm second guessing 21 days vs 45 | Butchers - Pinecone Attack