Aging Prime Ribeye versus Choice Ribeye

[Ron Pratt]

Jim, I’m not sure where you got your 10% loss number for 21 days, but the shortest ribeye I have ever done way back when was 28 days and that loss was 19%. My experiences for 45 days for ribeye has been a consistent 21%. I have even had a ribeye go 60 days and it also was just 21%, though one time I had a 60 day one lose 25%, but I think that meat was an anomaly anyway. To my way of thinking I believe the tasteless water loss ceases at 21% but the tenderization achieved by dry aging continues to break down the meat fibers. Ron