Recipes — Best Beef for Dry Aging

Ah, the thought of succulent dry-aged beef steak dances in your head-that is until you experience sticker shock. A well-aged piece of meat can cost from 50-100% more than your everyday reverse sear tri-tip, for example. To explain why, I’ll begin with the basic process. The professional aged cuts start their life in special rooms or machines designed to protect the meat from rotting. The beef’s location is carefully measured for temperature, humidity, and airflow. While some folks might have room for a dry-aging machine, they may not have the square footage. A whole room dedicated to dry aging? Well, you have to be a...