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KNOW HOW

CUSTOMER SPOTLIGHT: HANK SHAW

Hank Shaw is a self-proclaimed omnivore “who has solved the dilemma”. He is a James Beard Award-winning author of 5 cookbooks and a chef who is after honest food - nothing packaged, wrapped in plastic or in a box; Shaw spends most of his time hunting, fishing and gathering across the US, Canada and Mexico.

CUSTOMER SPOTLIGHT: HANK SHAW

In Hank Shaw’s recent article “Dry Aging: How and Why”, he breaks down the different methods of dry aging at home. Dry aging beef is a “great way to improve the flavor and texture of the finished steak or roast” and he applies this same practice to venison, with particular emphasis on the back legs and backstrap, ideally on the bone.

Perfet Dry Aged Beef

When dry aging venison, Shaw suggests committing to aging at least 10 days because there are minimal flavor changes before week one. He goes on to write that if you want to age venison like you would a steak, you will need to cut the carcass into sub-primals, ideally leaving them on the bone, to allow better airflow and moisture loss, which contributes to better flavors in the long run. Pay special attention to leave the fat cap on, a vital step to protect the meat and get the best yield.

Perfet Dry Aged Beef from the Dryager Cabinet

Read Hank Shaw’s full article here to learn more about dry aging venison and why he recommends his DRYAGER for the high-quality German design and the convenience of “set-it-and-forget-it” technology.

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