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.
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.
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.