A Chat with my French Butcher John, who tells Everything there is to know about Dry Aged Beef ! Flavor, Texture, Right, Wrong...

Dry Aging Beef is a complex process in which Flavor and Texture are drastically modified. Is it good ? Is it bad ? Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. Aging beef is a process that has to be done by professional in air, temperature and humidity controlled environnement.

John's Butchery in Paris, France (can't believe he has a youtube channel)
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(great) Music by Brock Berringan - Bang Bang
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Lots of love,

Alex

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