Dry-aging came about generations ago through trial-and-error when there was no refrigeration. It was a necessity in order to preserve beef beyond the normal period possible for fresh meat. The phony-baloney "wet-aging" many supermarkets inflict upon meat is nothing more than entombing beef in plastic and allowing it to deteriorate to a degree beyond the pale. But with an expert, hands-on-artisan butcher's eyes and nose, 21-day dry-aging is a craft that must be appreciated for the alchemical result - beefsteaks that have been touched by the magic of nature, and imbued with indescribable and outrageous umami brilliance.
Dry-aging enhances beef in two unique ways: First, the dry-aging process causes moisture to evaporate from the meat, which in turn develops a more intense flavor. And second, the natural enzymes in the beef work to produce a more tender piece of meat than any you’ve experienced before.
It is rare to find dry-aged beef in grocery stores because most of them buy their meat in vacuum packed plastic bags (wet-aged beef), but Fairway is not your average grocery store. Experience the excruciatingly delicious flavor and tenderness of our USDA Prime Dry-Aged steaks. Ask our butchers about it during your next visit. Your dad will be glad you did.
