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Aged vs. wet-aged ribeye, the 21-day difference blew my mind
I've been cutting beef for 6 years at Miller's Market in Des Moines, mostly sticking with wet-aged because it's what the case always had. Last month I set aside two ribeyes from the same steer, wet-aged for 14 days and dry-aged for 21, and cooked them both at home on a cast iron. The dry-aged one had a deeper, nutty flavor and way better crust, no comparison in tenderness either. Anyone else run a side-by-side like this or is dry-aging just not worth the shrink for you guys?
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