35 days rib eye on the way

[SconnieQ]

Hopefully this may be helpful to some if not all new to dry aging beef. 

Mike

Thanks! Sounds like the 28-35 day mark is where I want to go for my first one. Maybe closer to the 35.

 

[Walt]

Kari,
I have done side by side comparisons & have aged them up to 60 days. The 1st 28 days really helps with tenderness but the improved rich beefy flavors develop in depth after 28. Personally, I wouldn't go less than 35 but usually settle more in the 50 to 60 day mark. Good luck.