Shoutout to the guy in Omaha who said our shop's dry aging was just a gimmick

Honestly, he came in last fall and argued we were just letting meat rot to charge more. I showed him the humidity logs and temp charts for our 45-day ribeyes, but he just shook his head. Has anyone else had to defend the whole dry aging process to a customer who just doesn't get it?

3 comments

3 Comments

lindahunt8d ago

Maybe it's a fear of not being in control. They see a process they can't do at home, so they call it fake to feel better. Hard to win an argument when someone's pride is on the line.

robert648d ago

My uncle in Lincoln still thinks aged cheese is just spoiled milk. I mean, it feels like the same thing with craft coffee or sourdough starters, people see a process they don't know and just call it a scam. You can show them all the science in the world but some folks have already made up their mind. Idk, maybe it's just me but I see it everywhere now, not just with food.

-1

rivera.simon8d ago

Man I read this thing about how people used to think tomatoes were poison. Same deal, right? They saw something new and their brains just went straight to "danger" without even trying to understand it. It's like a weird switch flips where learning stops and judging starts. You're totally right, it's not just food, it's every little change that comes along. Makes you wonder what cool stuff we're missing out on because someone decided it was weird first.