Dry Aged Meat

Today I visited the local farmers market in Las Vegas. I know what you're thinking but there is a small community of farmers out here growing produce, it's a sight to been seen. While talking to the growers I met up with a friend who works at one of the local restaurants and he gave me a tour of the room where they dry age their meat.

 

The room was filled with meat in various stages of aging. He explained that the restaurant has its own grass fed cattle farm and they watch their meat so closely that as soon as it passes FDA approval they have a represented right there to take the meat away. They really keep tabs on their product.

 

I asked about the difference between dry and wet aging and he explained in dry you loose a lot of the mass of the meat but retain a whole lot of flavor. In wet you don't loose as much of the meat but the flavor isn't as full as a dry aged meat. For their restaurant they wanted the full flavor so they built this room to do just that.

 

Learned a lot about aging meat today and can't wait to head down to the restaurant to try some.

Done