Wet aged vs dry aged the 45 day ribeye test in Omaha

I had a choice last month between stocking wet aged or dry aged ribeyes at my counter in Omaha. Picked dry aged for 6 prime cuts at 45 days, cost me $18 more per pound. Sold all but one, the leftover smelled like a funky gym sock by day 4. You guys sticking with wet aged for shelf life or is dry worth the risk?

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shane_park921mo ago

Wait, is a funky smell on day 4 really that weird for any cut of beef that's been sitting in your fridge? I've had wet aged primals last longer to the eye, but they can turn sour almost overnight once you crack them open, so I'm not convinced dry is the only one with issues. Maybe the issue is how you wrapped it or temps in your display case, not the aging method itself. I'd try a dry aged steak at day 3 next time and see if that extra day makes the difference before writing it off completely.

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smith.parker1mo ago

Day four and it smelled like a gym sock, that's brutal, I would have tossed that thing way earlier.

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