NICK SOLARES CORNER
Properly sourcing meat is not only important, but also knowing how the meat was stored and ultimately dry-aged. Read more about Nick’s review of the DRYAGER design; his journey to source meat; and displaying it in the DRYAGER cabinet.
Nick Solares has successfully dry-aged a strip loin in the DRYAGER cabinet for 28 days. Now for an honest review of the results by beef aficionado and food critic, Nick Solares. Was 28 days enough time to render the funky smell that Nick aspires for? Read more to find out!