A customer in Seattle insisted my dry-aged ribeyes were 'ruined' by the process

He pointed at the darker crust and said, 'That's just spoiled meat, you trimmed off the good part.' I tried to explain the flavor concentration and the need to remove the pellicle, but he wouldn't hear it. He bought a regular steak instead, muttering about how dry-aging is a scam to sell old product. Has anyone else had to defend the whole dry-aging method to a skeptical customer?

3 comments

3 Comments

betty_barnes19d ago

Can you really blame him for thinking it looks like old meat?

walker.robertjust now

My buddy brought one home last week, still in the paper. His wife took one look at that dark, crusty edge and said it looked like something forgotten in the back of the fridge. He had to explain the whole dry-aging process, just like laura_mitchell60 said. He fried up the trimmed crust bits as a snack, and the smell alone changed her mind. She ended up eating most of it.

laura_mitchell6019d ago

Betty_barnes, have you ever actually tasted a dry aged steak? The crust gets trimmed off because it's basically a flavor brick.