TIL the old school way of hanging beef might be better for some cuts

Last week at the shop in Tacoma, we got a full side that was hung for 4 weeks, not the 2-3 everyone pushes now. The flavor was deeper, but the texture on the loin was a bit off for quick grilling. Three years ago I would have said longer aging is always worse, but now I'm not so sure for roasts. Has anyone else had a similar experience with longer hangs on specific primals?

3 comments

3 Comments

ben_nguyen1mo ago

Yeah, that longer hang time really changes the game for roasts.

holly_sanchez751mo ago

Ben_nguyen's right about roasts, but that extra hang time can really mess up your yield on the more expensive cuts.

bettys511mo ago

Four weeks is a long hang time for sure. The flavor might be better but is the texture change really worth it for most home cooks? Most people just want a good steak for the grill without it being weird. Seems like a lot of extra work and loss for maybe a small gain.