Presented by DRYAGER We truly live in the golden age of dry aging. While there was a time when quite literally all meat was dry aged, there has never been as much research, experimentation, development, and innovation put into the practice. Across the globe we are seeing boundaries being pushed in terms of aging periods, cuts utilized, and flavor development; today’s passion for dry aged beef is unmatched. In this series we will examine the principles of dry aging beef, meet