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Unpopular opinion: that fancy dry aged beef at the butcher counter in Portland is overrated
I stopped by a high end butcher on SE Division in Portland last week and paid $38 a pound for a 45 day dry aged ribeye. The guy behind the counter talked it up for 10 minutes. Got it home, grilled it the same way I do my regular choice cuts, and honestly the flavor was just kind of nutty and weird. I'll take a well marbled fresh cut at $18 a pound any day. Anyone else think dry aging is mostly hype?
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miles_grant359d ago
Tried it twice and both times I kept thinking about how I could've bought two normal steaks for the same money. That funky earthy taste people rave about just tastes like old cheese to me. A good fresh ribeye with nice marbling has way more of that beefy flavor I actually want. Dry aging seems like a way to charge double for less meat after they trim off the crust. Give me the $18 cut every single time.
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