We all know about farm-to-table, the idea of going out in our local communities and sourcing ingredients as close-to-home as possible. In fact, in last year's What's Hot Trends Report, the National Restaurant Association listed hyper-local sourcing as their top trend of 2018.
A few months back, we provided a more detailed look at the benefits and processes to dry aging steak. While those tips were certainly important, especially in today's steakhouse world where dry aging is all the rage, we thought we should take a step back to go through the basics of not just dry aging, but aging beef in general.
If you ask many chefs, the concept of steak is kind of ho-hum in the fine dining world. It doesn't involve a lot of creativity. If you ask the general public, though, and even many of those same chefs when they're off hours, the idea of a juicy, well-cooked steak is often a good one.