The How’s and Why’s of Dry Aging Meat

December 17, 2014

There’s nothing quite like biting into a juicy, flavor-filled steak. It’s something that any meat lover longs to enjoy for dinner, and something that apparently gets better the longer you wait.  The process of aging meat requires an ample amount of patience, both with wet aging and dry aging, but this patience adds an undeniable amount of flavor and texture to any cut.

Many of our distributors and chefs are into dry aging, but the practice has been a mystery to many, both the method and meaning. You’ll find that a dry aged cut of steak is far more expensive than your average steak, which is due to the meticulous care that goes into the lengthy process. This great article by Eater Dallas sheds light on what incredible things Chef John Tesar is doing at Knife in Dallas, TX with Niman Ranch beef. Also check out this video put together last year by Bon Appetit about DeBragga & Spitler in New York, another one of our partners who dry age our beef. We’re a big fan of what they’re both doing to bring you the finest tasting meat in the world.

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