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.
When one thinks of dry aged, the image of a burgundy-colored Prime steak often pops into the head. What is not often associated with being dry aged is fish - that is until now. Dry aged fish is suddenly a growing trend in culinary hot spots, like Los Angeles. So much so that Alton Brown predicted that “dry aged fish will be the 'it’ dish of 2023”.
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.
Chef & James Beard award winning author Hank Shaw hosts a podcast called Hunt Gather Talk. Season 4 focuses on food preservation and he kicks it off in Episode One by sitting down with Jess Pryles - live-fire cook and founder of Hardcore Carnivore. Whether you’re a dry aging expert or are just getting started, their conversation has something for everyone and covers topics including meat science, wet vs dry aging, dry aging safely at home, and more.
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.
A good quality steak needs nothing more than a bit of salt and heat to bring out its full flavor. For many meat aficionados, dry-aged beef is the pinnacle culinary experience. Dry-aged beef impresses with its deeply nutty, buttery, pure meaty aroma and flavor. So... what makes dry-aged meat so delicious and so superior?
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.
Red Bull Athlete and professional big wave freesurfer Ian Walsh is best known for his world-wide escapades riding the biggest waves in the world. You can find him surfing his home wave Jaws in Maui, or globetrotting around the world to West Africa all in the quest to find the best wave, as seen in Episode 4 of the HBO Original four-part series Edge of the Earth.
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.
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.
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.
Unless you like chewing on boot-leather beef, proper aging is necessary for any type of meat to be enjoyed properly, whether it is beef, pork, lamb, duck or any other animal. During the aging process, organic chemical forces come into play, transforming the tough and rather flavorless post-harvest carcass to the tender, juicy and exceptionally flavorful meat we all know and love.