Tried wet aging a ribeye for 45 days versus dry aging for 28 days at my shop in Portland

The dry aged one had way more beefy flavor but I lost like 30% of the weight to trimming, so for the price difference I'm not sure it's worth it for most customers, anyone else find wet aging gives you a better profit margin?

3 comments

3 Comments

king.derek1mo ago

That 30% trim loss on dry aging is brutal, do you find the wet aged ribeye still gets a good enough crust and sear to satisfy most customers?

felixfisher1mo ago

Ha, only if your customers have never had the real thing!

rose_hart10d ago

I hear you on that, @felixfisher, and I don't think anyone who's had a properly dry-aged steak would go back. The wet aged ribeye can still get a decent sear if you pat it bone dry and use high heat, but that deep, concentrated flavor just isn't there. I've tried both side by side with the same cooking method, and the difference in the crust and overall taste was pretty clear to everyone at the table.