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Thought dry aging was just hype and a fancy way to charge $28 a pound, but one strip loin changed my mind
I ran a small shop in Boise for 11 years and always sold fresh cut steaks, figuring dry aging was mostly marketing for restaurants with money to burn. A rancher I buy from kept pushing me to try it, so I hung a whole strip loin in my walk-in for 45 days at 34 degrees and 80 percent humidity. The trim loss stung, I lost about 18 percent of the weight to the crust, but the first steak I cut and grilled at home tasted like beef concentrate, almost nutty and way more tender than the same animal sold fresh. Now I keep one loin aging at all times and my regulars buy it out by Thursday. Is anyone else running a dry age program in a small shop, and how are you pricing it so the trim loss does not eat your margin?
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