DRY AGED BEEF
DRY-AGED-BEEF: A TREND WITH TRADITION. Dry-aged beef is currently being talked about by everyone. Not only chefs and gourmets rave about the unique taste of dry-aged meat, but amateur chefs and enthusiast grillers as well.
DRY AGING VS. WET AGING
This is a frequent question that we encounter. What is the difference? Which one is better? What meat cuts are better ideal? Here is our take on this topic.
DRY-AGED BEEF FROM THE SMOKER
Smoking dry-aged meat, low and slow, provides a crisp outer bark and succulent inner flesh accompanied by intense flavor and aroma. Today there are a variety of smokers on the market that make smoking meat an easy process for the home chef.
IS A DRY AGING FRIDGE WORTHWHILE?
A DRYAGER™ cabinet represents an invaluable investment for artisan butchers, restaurant operators, chefs, and meat aficionados alike. While premium brands such as DRYAGER™ come with a premium price tag, it is indisputable that your investment is worth every penny. The multi-talented dry-aging fridges by DRYAGER™ are German-designed and engineered with the utmost attention to detail and quality.
THE A-Z OF STEAK CUTS FROM RIBEYE TO T-BONE
A GOOD STEAK NEEDS A GOOD CUT. But what lies behind the English terms as Ribeye or T-Bone?The DRYAGER™ team will tell you the most popular steak cuts and their merits.
THE BASICS OF DRY AGED BEEF
It’s luxurious, it can be expensive when sourcing from third parties, and for some first-timers, the intense and complex flavors can take them by surprise. But for the best chefs, artisan butchers and meat aficionados dry aged beef is one of the ultimate culinary experiences.
THE BEST BURGER IN THE WORLD
Burgers have finally been elevated from ho-hum, to the extraordinary. With a vast range of chefs developing unique burger recipes and entire concepts dedicated to crafting a better burger. It is official: burgers are in and they are not going anywhere soon.