5 Tips On How To Cut Meat Costs During Dry Aging

Photo by Kyle Mackie on Unsplash

Dry aging is a process that helps to tenderize the meat and increase its flavor. Years ago, dry-aging beef required costly equipment and time. However, recent years have seen a proliferation of new technology, such as the dry aging fridge, which has led to cutting back on cost, making high-quality aged beef easy to find. If you’re looking to cut costs during dry aging, here are some tips for you.

Shop in bulk

One of the easiest ways to cut meat costs is to buy in bulk. This can be done with various products—you could pick up a large amount of meat or purchase other dry goods in large quantities. For example, buying spices in bulk is a great way to save money on your grocery bill. Another option is to purchase whole grains and make sure that you store them properly so that they last longer than if you bought small amounts.

Check out warehouse clubs.

Checking out warehouse clubs is the best way to cut meat costs when dry aging. Warehouse clubs are membership-based retail stores that sell products in bulk. They offer huge discounts on dry-aged meats and other products you can’t find anywhere else.

Go for the house brands.

While shopping, look for the house brand—it’s often cheaper and just as good as name brands. While it might not be as readily available at your favorite grocery store, most places with a butcher shop will have one.

House brands are also more consistent in quality than their name-brand counterparts due to their smaller batches (and thus less waste).

Buy the end cut of roasts and chops.

End cuts are a great way to save money on roasts and chops. They’re less expensive because they’re smaller yet still flavorful. The end of a roast is called the “eye of round” (also known as rump roast), and it has more fat than the center cut, making it juicier and more flavorful. An end chop will often have some connective tissue that must be removed before cooking, but this shouldn’t deter you from buying them because they still have plenty of fat!

Opt for bone-in instead of bone-out

The reason you should opt for bone-in instead of bone-out when looking to cut costs for dry aging meats is that the meat that’s left on the bone is so much more flavorful than the meat that has been removed from it.

The process of dry aging involves taking raw meats, putting them in a container, and allowing them to age for weeks or months at a time. This process causes the meat to lose moisture, which means that any meat that remains on the bone will be drier than its counterpart with no bone. The result is a more concentrated flavor from this “marbled” section of meat and ultimately, a better eating experience for you.


One of the best ways to save money on meat is buying it in bulk. However, you can save even more money by joining a warehouse club that offers deep discounts on bulk orders of meat and other grocery items. So you can enjoy your dry-aging meats.

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