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My mentor swore by aging beef on the bone and I doubted him for months
Old Sal at the shop kept telling me to leave the ribeyes on the bone for 21 days minimum before cutting. I thought he was just being stubborn about old ways. So I tried his method with a prime rib roast last month and cut into it after 14 days just to see. The difference in flavor and tenderness was night and day compared to the 21 day batch I did later. He said the bone acts like a heat sink and keeps the meat from drying out too fast. I guess he wasn't just blowing smoke after all. Has anyone else had a mentor give them advice that seemed outdated but turned out to be spot on? What cut of meat taught you the most?
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wade5582mo ago
...and that 14 day cut you tried still probably blew anything from the grocery store out of the water. I had a old timer tell me to always salt my steaks the night before, not right before cooking. Took me a year to actually try it and yeah, he was right. The bone thing makes sense too, never thought of it that way but it keeps the heat from hitting the meat all at once from every side.
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