Dry aged beef is known for its nutty, buttery, and deeply beefy flavor. Learn what makes it unique, how it compares to fresh beef, and why it’s unforgettable.

I love the science of the aging process.  Just wanted to share some tidbits I've picked up along the way.  Dry aged beef is already rich and tender, but Himalayan salt adds another layer of flavor and balance. From salt chambers that guide the aging process to a simple finishing sprinkle at the table, it helps beef shine without overpowering it.