The Business of Aging: How Butchers and Restaurants Profit from Dry Aging

Written By jeff fierberg

Dry aging isn’t just about flavor—it’s a business strategy that can increase profits. Here’s how butchers and restaurants turn dry aging into a high-margin investment.

1. Increased Price Per Pound

  • Dry-aged steaks can sell for 30-100% more than fresh cuts.

  • The concentrated flavor and premium experience justify the higher price.

2. Whole Animal Aging Maximizes Profit

  • Aging entire carcasses reduces waste and increases yield.

  • Lesser-known cuts like picanha, hanger steak, and pork collar can be transformed into premium offerings.

3. Exclusive Menu Items Attract High-End Customers

  • Restaurants market dry-aged dishes as unique, limited-availability experiences.

  • Specialty menus with 30-day, 60-day, and 90-day aged steaks create customer intrigue.

jeff fierberg
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The Perfect Grill: How to Cook Dry-Aged Steaks and Chops Like a Pro