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Overheard a guy at the meat counter say aged beef is a scam
I was buying chuck roast last Saturday and this older guy told the butcher that dry aging is just a way to charge more for meat that's going bad. He said he's been eating fresh cut beef for 40 years and never had an issue. It got me thinking about how much of the aging process actually matters for flavor versus just being a marketing thing. For a home cook on a budget, is dry aging really worth the extra $8 a pound or is he onto something? Anyone else run into this kind of pushback from customers?
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finley9392d ago
Blame it on the whole farm to table thing where everything has to have some kind of story attached to it now. Same reason we pay triple for bread that's been sitting on a counter instead of a plastic bag.
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