07/13/2026
đ RESTOCK AAA 60 Day Shortloin đ
Dry Aging Myths and Questions We Get Often:
1. Wet Aged is NOT same as Dry Aged.
2. 21 days Dry Aged is not enough to make a real difference. Have to hit around 28 days to notice a difference.
3. If it says aged on the menu or package, doesnt mean Dry Aged. Better ask!
4. If you think you found a "deal" it's not Dry Aged. Mother nature does not do discounts. Unless cuts are being sold at a loss.
5. Can you dry age any cut? Technically Yes. Does it always make sense, no. Yield and cost need to make sense.
After 30 days aged, typically around 60+ days of aging, if the flavour is not very pronounce and starts to pack a real umami, beefy punch, you've been dooped. Light tasting 60, 75, 100+ days don't exist.
Happy grilling!
Enjoy.
