5
Found out beef looses like 30% weight during dry aging
Was reading a book called The Art of Beef and it said a 1000lb hanging carcass can drop to 700lbs after a 30 day dry age. Thats a ton of moisture loss I never really factored into my pricing. How do you guys account for that when quoting customers?
2 comments
Log in to join the discussion
Log In2 Comments
irishenderson4d ago
Wait, is it really a 30% weight LOSS or is that just the "yield" they're talking about in the book? Because I always thought dry aging evaporates water, sure, but not THAT much. A 1000lb hanging carcass has bone and fat too, which don't evaporate. Most butchers I've talked to say you lose maybe 10-15% water weight over 30 days, but then you also trim off the dried crust and mold, which can add up to another 5-10% in waste. So 30% total loss including trim makes more sense to me than pure evaporation. Like, if you're pricing a dry aged ribeye for a customer, you'd factor in the whole loss from the primal to the final steak, not just the water.
3