Had a customer ask me to age a prime rib for 60 days last month

Guy comes into my shop in Portland wanting me to hold a whole prime rib for 60 days. I told him that's way past what most people do and he might lose a lot to trim. He said he watched a YouTube video and knew what he was doing. Picked it up yesterday, lost almost 40% to mold and trimming. He wasn't mad, just said it was worth it for the flavor. Has anyone else had people ask for these super long dry ages that don't make sense economically?

2 comments

2 Comments

blair_lewis857d agoTop Commenter

That it was worth it for the flavor" is WILD to me. I had this dude come into my shop last year insisting on a 90 day dry age for a single ribeye roast. I told him straight up he'd be throwing money away but he said he saw it on some chef's Instagram. By the time we got to day 90 the thing had this crust that looked like a science experiment gone wrong. He picked it up smiling and said it was the best steak he ever had. I guess some people just have more money than sense but honestly the smell alone was enough to make me question everything.

rowanc297d ago

That 90 day thing sounds more like a flex than a meal.