Dry aged. We’ve all seen this term tacked on to labels of meat products in supermarkets and presented with great celebration at restaurants. But what does it even mean? What does this process of “dry aging” entail and why is it beneficial to beef? New Jersey meat purveyors DeBragga & Spitler (they just sound like meat purveyors, am I right?) recently gave Bon Appétit a look inside their aging rooms. See the video below, as the co-owners talk about the “sweet funk” that takes place in the rooms. "It smells like money in here," exclaims one of them. Indeed, and we are willing to pay it.
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