Learn about the dry aging process and indulge in delicious side-by-side taste comparison of different dry aged beef cuts.
A standard practice a generation ago, the dry aging process coaxes the maximum expression of flavor and tenderness out of beef through an almost alchemical process that produces delicious–and sometimes surprising–results.
Join Kettle Range for a short presentation on dry aging, followed by a chance to taste and compare fresh cuts with dry aged cuts, including 45-day and 60-day aged ribeye.
We will also be tasting the results of our recent experiment with meat primals aged in uncured bacon fat!
Your ticket will include appetizers and beverages, in addition to the dry aged beef that we will be sampling.