Like a fine wine or cheese, the dry-aging process takes patience, but the payout is HUGE! Sysco Executive Chef Ojan Bagher talks us through the trendy preparation to a rich, nutty finish and some incredible beef.
Unlike wet-aged beef, which consists of vacuum packing beef and letting it age in a refrigerator, dry-aged cuts are stored on stainless steel racks in a room where temperatures easily drop into the 30s, and the humidity is carefully maintained to meet certain quality specifications.
By the end of the cooling and trimming process, our steaks of have gone from 18.7 to a lean 7.1 lbs of actual product — a loss of 62%! When they finally cook, the flavors are sealed in and SURGE!