Dry-Aged Beef Breakdowns
Channel: Chef's Roll
Date: 2022-09-15

Natalie Sawyer (@n.vocos) of @BornAndRaisedSTK knows that the key to dry aging is the quality of the protein. Here she breaks down and prepares 3 different excellent cuts of dry-aged beef; 45-day dry-aged Tomahawk, 60-day dry-aged Porterhouse, and 60-day dry-aged NY Strip. 

#sponsored by @BeefItsWhatsForDinner ⁠⠀⁠⠀
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#chefsroll #rollwithus #BeefItsWhatsForDinner #BeefFarmersAndRanchers #crfeaturesncba


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