Dry Aged VIP Club Membership/Journey Explained
If you are reading this Blog, you surely are intrigue with this topic or you already tried the difference in taste and most probably want to take it to the next level, when it comes to exploring additional taste notes and profiles, that could be available to you, with just becoming one of our Dry Aged Club VIP members.
First we need to stablish the difference between the European Style vs. American Style of Dry Aging Beef. We prefer to age the European style, not only because it’s a cleaner product for your palate, but because can, as we have access to 15 days or less packing date beef.
Before I can explain main differences between curating styles, I need to explain the difference between Wet Aging and Dry Aging and how the mix of the 2, is what makes biggest difference between both European and American styles and its results.
Right after an animal been slaughtered the Natural process of Rigor mortis [a] (Latin: rigor "stiffness", and mortis "of death"), or postmortem rigidity, is the fourth stage of death. It is one of the recognizable signs of death, characterized by stiffening of the limbs of the corpse caused by chemical changes in the muscles postmortem. Once the animal has been quartered in primals, packed and shipped to Food Service distributors, the process officially starts on the 21st day on its original packaging. In my opinion there are 3 main benefits we thought played on our favor while in the restaurant business. First is that 21 days+ old packaged product prices, don’t fluctuate as much weekly/monthly, so it’s good for calculating food costs & revenue, specially pricing out future events, without having price fluctuations come back and eat your profit when quoting for example a future weddings menu happening 3 months from now. Second it will become more tender, so you can even sell USDA Choice and almost reach USDA Prime tenderness. Third, product develops a slightly metallic taste which helps you pair different meat cuts, with a particular wine, providing your customer a better/ well-rounded culinary experience, while visiting your restaurant.
The Nitty Gritty
Wet aged product doesn’t dry age perfect, as it provides inconsistent results, especially when you seek uniformity, consistency and a cleaner tasting product. First been the muscles softer creates gaps between the same in the meat, opening cavities were different bacteria hide and forces the curator to clean even deeper into the tissue, while removing the un-edible pellicle that not only hurt yield, but all the underlined attributes mentioned above. Most importantly is that the Dry Age process won’t get rid of the metallic taste you get from the wet aging cycle. This clouds the intended taste and the further fine tunning of the product different taste profiles/notes you can offer your clientele.
What’s so great about being a DA VIP Club Member?
Attributes explained by importance (my opinion)
1) We will be able to fine tune the taste of the meat we age for you, to your likings, as we have a system where we can up or down flavor intensity. We will be able to fine tune this though collaboration with you, as you will rate each flavor profiles, until we get that special taste note your family loves. (If you love already what we sell out of our meat case, we would cut some corners on this process). Once achieved, we can emulate that same taste on different cuts of meat.
2) We will be able to have what you need for those special date in your life (Christmas-Birthdays- Anniversary etc.), and for the amount of people you will have joining you at the dinner table. Nothing like a Dry Aged Standing Ribeye Roast for Christmas.
3) You no longer pay the Dry Aged price per pound, as you will load your locker at Fresh price per pound, this will help you offset your membership ($1k yearly cost) at a fast pace, as you will be saving anywhere from $19 to $50 dollars a pound depending on the meat aging on your locker.
4) You will be able to unlock a huge product offering/portfolio, as for the club members we do (Game-Wagyu-Pork-Lamb) you name it We will Age it!
5) Having access and been able to bring home and taste steaks only a few VIP in the world have access too at pricing that’s unreachable for many, like Cognac or Bourbon injected Ribeye’s etc. You bring the Cognac for example, we do the work on the house, as part of your membership.
6) We will cut and vacuum pack your meat by your specs; however, you may need it. Example, you like have a piece to cook as a roast the rest in 1.5 inches thick steaks.
7) You will be directly talking to the owner of the shop, in order to load & process all orders.
8) Dry aged products can be frozen and don’t suffer loss of quality when thawed, as when you do with un-aged beef. This helps you freeze thar taste profile in time and help you go through your inventory at home without any spoilage risks 100% of the time. Imagine having a stock a Dry-Aged Burgers-Steaks and Roasts, you would be ready to entertain any size group and or your family with the best of meats available in the world.
If these attributes make sense to you, come in or schedule a meeting with me (Pepe) or my son Marcos.
May God Keep Blessing our homes and our families!
