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News Dry aging meat

2017/10/18

Chef Damon Menapace decided to go a little crazy with a few of his rib eyes.
by JASON SHEEHAN · 10/18/2017, 3:29 p.m.
A couple months ago, someone asked chef Damon Menapace if he’d ever heard of anyone dry-aging a steak for 100 days.
And okay, so to a normal person, that might be a weird question. But Menapace is the chef at Kensington Quarters — a restaurant that takes meat very seriously. So Menapace thought about it. He researched a little. And while 20, 30, even 40 days of dry-aging is not uncommon, things get a little weird when you get north of that.
60 days? That’s serious. 70 days, 80 days and you’re talking only about obsessives, experimenters and restaurants doing them on special order. But 100 days? That’s unicorn country.(Source: http://www.phillymag.com )
http://www.phillymag.com/foobooz/2017/10/18/steak-dry-age-kensington-quarters/