Just lost a whole week's worth of custom dry-aged ribeyes

So last Tuesday I had a guy order 12 ribeyes for a family reunion, all dry-aged 45 days. I trimmed them up beautiful, wrapped them perfect, put them in the walk-in. Then the new kid accidentally set the temp to 55 instead of 34 on Friday night. I came in Saturday morning and they all had that slimy smell. Had to toss every single one, about $480 worth of product. Has anyone else had a rookie mistake cost them a big order like that?

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phoenixb662mo ago

That's rough man, I feel for you. But I gotta push back a little here. Weighing it out, $480 hurts but it's not the end of the world compared to what could have happened. The real problem isn't the new kid messing up the temp, it's that nobody caught it until Saturday. Even a cheap digital thermometer with an alarm would have alerted someone when it crossed 40 degrees Friday night. I always keep one in my walk-in, it texts my phone if temps go out of range. That investment costs less than what you lost on one order. Also, training should include checking temps first thing every morning, not just trusting the display on the unit. Those built-in gauges are never as accurate as a separate probe.

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nora_park722mo ago

Solid advice there @phoenixb66, sometimes the cheapest fix saves the biggest headache.

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