Dr. Phil on aging
“Our beef is aged a minimum of 21 days,” says a restaurant menu. Another claims, “We serve only hand-selected, dry-aged beef.”
But what exactly does all that mean? And how is dry aging different than wet aging?
“Aged” is a fancy way to say older, but like a good wine, good beef gets even better with time.
Watch on as Dr. Phil explains in this week’s installment of “Behind your beef.”
And re-visit “Age is relative” if you want more on aging, of the beef variety of course.
May your bottom line be filled with black ink,
Miranda
You may also like
Gardiners Highlight Service, Strength at Foodservice Leaders Summit
Mark Gardiner and his son, Cole, of Gardiner Angus Ranch offered a boots-on-the-ground perspective for CAB specialists attending the annual event, designed to deliver resources that help train foodservice teams and serve consumers at a higher level.
Chef Coats and Cowboy Hats
Two worlds collide, with one focused on raising the best beef and the other crafting dishes that honor it. This innovative program unites students from Johnson & Wales University and ranchers from across the United States, offering an immersive look at the beef industry.
Mark Ahearn Completes Term as CAB Board Chairman
Mark Ahearn admits his role as the chairman has meant a lot to him and his family. He expresses gratitude to those who believed in him throughout the past year and looks forward to seeing the future successes of the premium beef brand.