Visited a butcher shop in Portland last month that only dry ages in-house

They had a whole room set to 34 degrees with fans running, and the flavor on their ribeyes was unreal compared to the wet aged stuff I get from my supplier. Has anyone here built their own dry aging setup or is it not worth the hassle for a small shop?

2 comments

2 Comments

ninah107d ago

Whole room set to 34 degrees" sounds like my ex's heart, but probably smells better.

michael_jones7d ago

Ha! I saw this thing online the other day that said the perfect room temperature is like the perfect relationship - not too hot, not too cold. Guess your ex missed that memo.