Common Dry Aging Mistakes and How to Avoid Them

Dry aging is a fine art, and it’s easy to make costly mistakes. Here are a few common pitfalls:

• Too short an aging period: You need at least 21–30 days to see flavor and texture improvements.

• Improper airflow or humidity: Consistency is key. Dry aging requires a controlled environment with the right balance.

• Wrong cuts: Not all cuts benefit equally. Bone-in, larger muscle groups age best.

By working with a professional dry aging facility, ranchers can avoid these issues and ensure their product turns out perfectly every time. Investing in expert care also reduces the risk of contamination, unnecessary yield loss, and inconsistent results.

Avoid costly mistakes and maximize your dry aging results. Reach out to our team for expert guidance and precision services tailored to your ranch.