Tuesday, May 19, 2015

Dry-Aged New York Strip

Where's the Beef?!  Uptown Grill has it, and this week you will find one of the most tender cuts of meat to grace our menu.

This week, we bring back our 14 ounce dry aged New York strip. This is not your typical strip steak.  This is a 35-day, dry-aged, certified angus beef New York Strip!

We introduced the concept a few months back now that our supplier is offering a meat-aging service. We buy the meat from them up front, and they dry age it in their aging room for 5 weeks - which experts agree is the ideal amount of time for this process.

Dry aging requires a distinct amount of time in addition to a controlled environment, temperature and humidity. 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. 

Because dry aging reduces weight by at least 30%, this leads to a more expensive cut of meat. This, in turn, leads us to making timely decisions on when to buy and start our steak's aging process. Too much on hand, and you run into it going bad. Not enough, and we hear people asking for it.

Although it's been a learning curve, there seems to be interest from our area in this beef. As long you keep requesting it, it will continue to be featured on our menu.  You won't have to drive the 100+ miles to one of those steak houses in Chicago to enjoy it.

As we rotate from the different cuts of meat, you will get your chance at enjoying a New York Strip like you have never had before. We have heard comments it is so tender, it is like "animal butter."

Remember, we only have so many on hand before our next shipment, so do not miss out!

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