Saw a butcher in Savannah hang his beef for 28 days in a special cooler

I was down in Georgia last week and stopped by this small shop called The Meat Hook. The owner showed me his dry aging room, which he keeps at exactly 36 degrees with 80% humidity. He said the key is using a specific fan to move the air just right so the meat doesn't dry out too fast. Has anyone else tried a setup like that for longer aging?

3 comments

3 Comments

adams.linda25d ago

Honestly, is that humidity too high?

jessica_hernandez1727d ago

That humidity level seems way too high for proper dry aging.

lauras8327d ago

Oh wow, I actually used to agree with you completely. I always stuck to the lower range everyone talks about. Then I watched a whole series from a university meat science lab. They showed the data from their tests, and a bit higher humidity really helped prevent too much trim loss without hurting the process. Totally changed how I set up my own fridge.