How Steakhouses Do Dry-Aged Meat | Money, Mold & Meat

People all over the world have been dry-aging meat for centuries, but few places take the practice as seriously as they do in New York City. From the gluttonous early days of its beefsteak tradition to its power-lunching steakhouse heyday, to its contemporary roster of Restaurants That Take Meat Seriously™️, Gotham has always demanded two things of its steaks: thick cuts, and the nutty flavors of moldy meat lockers.

We checked in with old-school butchers, timeless steakhouse icons, and talented next-generation chefs for a rare (!) look at the science, economics, and culinary mystique of New York City’s esoteric beef obsession.

Leave a Reply

Your email address will not be published. Required fields are marked *