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.
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.
It is often the case that premium products come at premium prices, and DRYAGER™ is no exception. An investment such as this should not be taken lightly but is more than certainly, worth every penny.
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.
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.