Saw the difference between wet aging 28 days vs 45 days on a ribeye last week

I split a primals worth of ribeyes from a steer in Iowa, wet aged half for 28 days and the other half for 45. The 45 day batch had way more tender meat and a deeper, almost nutty smell when I opened the bag. Has anyone else noticed a big jump after that 30 day mark, or is it just me?

2 comments

2 Comments

jason1119d ago

Yeah, 45 days is where the magic happens. That nutty funk is unmistakable.

wren_brown19d ago

Oh man, I totally feel you on that timeline. I tried pushing some beans to 60 days once and it was way too funky for me, tasted almost like a sour beer. I've had the best luck right around the 40-45 day mark too, especially with a natural processed coffee I got from a local roaster last spring. It's like the sweetness peaks right there before things start going sideways.