Friday, December 12, 2014

A Merry Steak Experience:
Introducing Dry Aged

Dry aging............ Many of us have heard of it, but I can't say in our area that I've ever seen it. I know in the past it has been available to us but at premium (see my researched prices below). It takes time, knowledge, equipment and an old world skill.

Recently, one of our purveyors started to offer aging as a service. If we buy the meat from them, it becomes ours and they will age it for us. We were able to sample one of these steaks a couple weeks ago, and it was unbelievable. You could eat it with a butter knife, and the flavor was like... animal butter. New York Strips are my favorite cut. They feature a meatier texture than a filet and less fat than a ribeye but with all the flavor. This cut also includes the bone, which to me always imparts more flavor in a steak.

Dry aging is a process requiring a very controlled environment, temperature, humidity and time. The process changes beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. These strips are aged for 35 days.

Dry aging also make a steak much more expensive. Much of that weight that the butcher charges you for is basically water. True dry aging reduces weight by at least 30% which adds significantly to the cost.

In researching this article, I looked at a couple of the places that are popular for selling Christmas steak gifts.  We all get mailings from them, don't we? The going price was between $50-75 per steak.

That is uncooked, unserved, uncleaned up after, and un smiling-faced Uptown employees. Does anyone remember the Un-Deer? Well we are workin' our hoofies to quickly bring you this great deal. If these dry aged steaks go over, look for us to try some more.

I know a cut of meat like this is not for everyone. Now that we have a source for dry aged steaks we will be experimenting with other cuts in the future. This cut is available today for $43.

In the future, as we have others available, we will make sure we post it here on our newsletter. Looking ahead 35 days will be very hard to plan. At, our menu is also available to check if we have one on hand.

Do you have a steak-loving carnivore on your gift list?

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