Dry aging question

[Florida Chris]

Everyone knows there's lots of talk about dry aging the more desirable steak house cuts like ribeye and sirloins. What about the other meats?

I don't think I've ever seen anything about dry aging cuts like brisket, chuck, rounds, or shanks.

Do they not age well? Is there some reason they don't get the same love?

 

[mike243]

I think the outer rotten meat has to be trimmed off, smaller or thin cuts cause too much waste $$.

 

[JLeonard]

There was a thread on here not too long ago someone dry aged a brisket.....Turned out pretty good.

Jim