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CONSUMERS DRY AGE
BEEF AT HOME
Dry-aging beef has been gaining inter-
est among consumers for the past two
decades, primarily driven by restaurateurs
and retailers looking for new and interest-
ing ways to market their product, accord-
ing to Texas A&M University professor Jeff
Savell, reports Meat + Poultry. The result
has been a number of websites with tips
appearing, as well as small refrigerators
being marketed as places to allow con-
sumers to age their own meat by providing
controls for temperature, relative humidity,
and ultra-violet light.
Interest in long-age, dry-aged beef is
continuing to increase, with some restau-
rants advertising 100- to 200-day-old cuts,
and a select few holding events for meat
that has been aged for over a year. Savell
notes there is still much to be learned
about the process, which is currently more
of an art than a science, and expects the
small but loyal following for dry-aged beef
to stay strong, according to the report.
#metoo and Food
The powerful #metoo movement has
inspired the James Beard Foundation
to take a look at its own practices.
This year the foundation has encour-
aged judges for the coveted James
Beard Awards to consider conduct
when weighing the attributes of the
nominees. A letter to the members
of the Restaurant and Chef Awards
Committee that was published in
Eater said it's time to take "meaning-
ful steps forward to end a culture
of silence and complicity that has
allowed this behavior to proliferate."
Winners receive their awards in New
York City on May 7.—D.S.
SPRING 2018 17
