Everest Brings The Age-Old Art of Meat Maturation Back to the Modern Kitchen

Featured by Memphis Ice Machine Company

It’s probably happened before. You’re at a fancy steakhouse, perusing the menu when you come across an interesting option: a dry-aged cut of steak.

It’s more expensive than the others, you notice, but why? You don’t inquire because you’re worried about being judged like that amateur across the room who just ordered his cut medium well.

So what is dry-aging?

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