Dry-aged butchers

With all the hullabaloo, hoop de doo and bandwagon-jumping in the food-critic community these days about dry aging's superiority to wet aging when it comes to prime beef, what are some butchers around town whose beef is dry-aged? (If there are any.) Thanks.

The fine crew of master butchers at Paulina all look dry aged to me.

(Sorry, I just could not help myself)

riddlemay,

There are plenty.

G Wiv has an excellent post here that outlines a bunch of butchers and the specific features that they offer, including those that offer prime, dry aged beef.

Best,
Michael

Thanks for the link, Michael.

The list in the link above is a bit dated. For example, based on recent visits, Devon Avenue Meats and Bornhofen's Meat Market don't carry dry aged meat and not even wet aged meat, for that matter. Ebner's Meat Market is out of business and both Paulina and Gepperth's don't carry dry aged, either. The best bet for dry aged beef these days (in the City) is Fox & Obel, where I just bought a delicious bone-in ribeye dry aged for 28 days. That was one fine piece of beef cooked on the grill!

stevez wrote:The list in the link above is a bit dated. For example, based on recent visits, Devon Avenue Meats and Bornhofen's Meat Market don't carry dry aged meat and not even wet aged meat, for that matter. Ebner's Meat Market is out of business and both Paulina and Gepperth's don't carry dry aged, either. The best bet for dry aged beef these days (in the City) is Fox & Obel, where I just bought a delicious bone-in ribeye dry aged for 28 days. That was one fine piece of beef cooked on the grill!

I believe Big Apple Market carries dry aged beef. I've purchased some very nice steaks ther in the past.

Big Apple Market
2345 N Clark St
Chicago, IL 60614
773-880-5800
Full Service Butcher
Prime Dry Aged Beef

I'm not sure what everyone pays for dry aged beef but here's one to try if you're on the Southside.
Whittingham's is located a block west of Pulaski on 127th Street in Alsip. They've been family owned and operated for as long as I can remember. They supply a good bunch of restaurants their products. They use to be open to the public only 2 days a week but are now open every day except Sunday to the public. Mainly you buy the entire portion of beef (whole short loin for T-Bone or Porterhouse, etc...) and they will cut to your desired thickness at no charge. They always carry choice grade beef. If you get lucky, you can occasionally get prime or Angus.
Their prices are extremely reasonable. For instance, you can get dry-aged New York Strip or Prime Rib (7 bones) for anywhere from $6.50 to $9.00 per pound, depending on beef prices. Right now it's up around the $9.00 range. If you do not want the beef dry-aged, it's usually about $2.00 cheaper.
I have never ordered the dry-aged beef and I have never had any problems with the quality of their non-dry-aged beef.

Whittingham's
708-371-1650

I can't really say if Whittingham's is a butcher, as I read into the o p. . Has anyone given them a call or been there and tried their product?
Sorry to post a reply to my own reply.

About 4 weeks ago, I bought a couple of dry-aged Ribeye’s at Fox & Obel...I mentioned to the butcher this was my first time trying them. He mentioned with a wry smile, "It won't be your last time". I've been back twice since. They rock!

Pan-seared on a Cast Iron skillet, 2 min/side. Finished in a 500 oven for 4 min. Plate and tent for 5 min. Meat Heaven.

Based on this post and GWiv's, I ordered 6 2-inch dry-aged filets from Fox and Obel. I plan to grill them to medium rare but see conflicting directions regarding time on the grill and heat level. Should I cook them for 4 minutes per side on high and then move them to indirect heat after that? I suppose buying a meat thermometer would be a wise move for me. I've made filets on the grill before but the ones I normally buy are only 1 inch thick (the Australian filets from Trader Joe's). Any advice is greatly appreciated. I don't want to ruin these!

Get a meat thermometer and learn what your desired temperature feels like when you touch the meat.

Realize that when you pull the meat off the grill and let it rest it'll coast up another few degrees, probably 5-10.

I'd aim for a center temperature of 122 or 123 when you pull it, which should get it to about 128 when it's done resting. But note that I like my meat just at the cusp between medium rare and rare.

In terms of minutes per side, who knows. It's really impossible to say.

You may want to also consider using a very hot cast iron pan to sear both sides for a couple minutes.

I'd recommend a good digital instant read or a good probe thermometer.

Thank you. I think that's the way to go. I bought a remote meat thermometer over my lunch hour.

Rudy wrote:Based on this post and GWiv's, I ordered 6 2-inch dry-aged filets from Fox and Obel.

I would double check exactly what you are buying. It's somewhat unusual for filets to be dry aged, since they have such low fat content. Maybe they are prime, but not aged.

stevez wrote:

Rudy wrote:Based on this post and GWiv's, I ordered 6 2-inch dry-aged filets from Fox and Obel.

I would double check exactly what you are buying. It's somewhat unusual for filets to be dry aged, since they have such low fat content. Maybe they are prime, but not aged.

IIRC the bone must also be attached for the dry-aging process.

Thanks. According to the butcher at Fox and Obel, they dry age filets in-house on a regular basis. I'll call back to get more details on my order.

I ordered 6 2-inch dry-aged filets from Fox and Obel. I plan to grill them to medium rare but see conflicting directions regarding time on the grill and heat level. Should I cook them for 4 minutes per side on high and then move them to indirect heat after that?

For 2-inch filets, that may be a little too much time on the grill. Especially if your grill is very hot. I would start with the 3-4 minutes per side and then test the temp. I don't think you'll need more time than that. Gleam gave good advice re: temps and filets continuing to cook as they rest off the grill. Also remember not to futz with the filets while they are on the grill - place the filet down, close the grill and step away for the 4 minutes. Flip to the next side and repeat directions above.

FYI, Whittingham Meats is both a retail butcher and a wholesale distributor. They just came out with a website, at www.rwhittinghammeats.com

If you're going for dry-aged beef by mail, take a look at

www.americangrassfedbeef.com

The are near Cape Girardeau. Their beef is completely grass-fed, and more reasonable than Whittingham. It is dry-aged only 14 days, and they don't make any mention of grade. They do their own butchering and packing in Jackson, MO.

MikeLM wrote:If you're going for dry-aged beef by mail, take a look at

www.americangrassfedbeef.com

The are near Cape Girardeau. Their beef is completely grass-fed, and more reasonable than Whittingham. It is dry-aged only 14 days, and they don't make any mention of grade. They do their own butchering and packing in Jackson, MO.

Have you tried dry aged beef from this supplier?

Grass fed is a synonym for less final cost and 14 days probably precludes meat loss which occurs when dry aging beef primal cuts. I would suspect that this source is trading on the 'grass fed' and 'dry aged' nomenclature.-Dick

budrichard wrote:Grass fed is a synonym for less final cost

Grass fed is NOT a synonym for less final cost, even in these days of high corn prices. It's a synonym for feeding-cows-what-they-naturally-eat, it's a synonym for making-beef-taste-like-beef-again-instead-of-water, and it's a synonym for no-hormones-or-antibiotics-please.

And, for that matter, dry aging for two weeks will still result in significant moisture loss.

gleam wrote:

budrichard wrote:Grass fed is a synonym for less final cost

Grass fed is NOT a synonym for less final cost, even in these days of high corn prices. It's a synonym for feeding-cows-what-they-naturally-eat, it's a synonym for making-beef-taste-like-beef-again-instead-of-water, and it's a synonym for no-hormones-or-antibiotics-please.

And, for that matter, dry aging for two weeks will still result in significant moisture loss.

Apparently I struck a nerve!
I don't know of a single 'Steak Joint' that serves grass fed beef so where does the water come from? Apparently you believe the ad hype on these websites about grass fed and who mentioned antibiotics? If you believe that grass fed tastes better and is healthier, then that is your opinion but I and a lot of steak lovers don't agree.

Back to my original query: Have you tried dry aged beef from this supplier?"-Dick

Sure, you struck a nerve because you stated as fact something that is an opinion.

Harry Caray's is one steak place serving grass-fed beef (from Tallgrass). Tango Sur is another. Along with virtually every steak place in, say, Argentina.

Corn-fed beef is a uniquely American institution, and, in my opinion, causes the meat to increase in size and fat while decreasing the amount of beef flavor. Hence the "watery" (or "watered down") flavor I get from it.

Incidentally, an 8oz Tallgrass filet is more expensive than a 9oz conventional filet at Harry Caray's. I bet it's just because of the hype.

regards,

Is there a discussion anywhere on the aforementioned cast-iron skillet finished in the oven method?

It sounds dangerous for something as lean as a filet. Now me, I'd think mebbe to try it on a strip, or mebbe a rib eye, something with a bit more fat.

Geo

Just some random observations

Grain fed or grain-finished beef I understand is better for (dry) aging. The beef-y taste of Argentine style barbeque (grilling) is of course from the grass-fed beef, but also the style arises from grilling soon after slaughter.
Grain fed beef is an American institution, but to me it makes sense that the increased fat and marbling, leads to moist and good texture in aged steaks. In this context, of course the aging process would concentrate beef-y flavor of the meat, while the high saturated fat content (especially if well marbled) would help deliver that (though the more fat that prevents dehydration, the longer one has to age). The taste of that fat would surely also depend on the diet (therefore what's in the grain and other food). Again, given that most beef (and meat) sold in this country sits in a refrigerator for considerable lengths of time (versus say a fresh carcass from the corner butcher's), it is not surprising that the industry and (shaped) consumer tastes are at the current point.
Uh, I'm not sure where I'm going with this, just thinking aloud I guess. At any rate, while I prefer the taste of grass-fed beef, aged grass-fed beef makes no sense to me.

Aging beef, wet or dry, increases tenderness. Dry aging beef also concentrates the flavor, making it taste beefier and often more metallic and a bit funky (in a good way).

You're absolutely right that corn-fed beef benefits more from dry aging, if only because it is more in need of the flavor boost.

That said, grass-fed beef should still be aged (wet or dry) to improve its tenderness, and a little beefier flavor never hurt anyone, so why not dry age?

Well, whatever it is that they do to their lomo steaks in Argentina--I'm thinking parrilla here--I WANT IT!!

But not so sure I can get it, eh? : (

Geo

This reminds me of a discussion I had with my butcher the last timeI picked up some dry-aged beef in Stockholm. He was apologetic that the selection wasn't any better than it was. He was, however, confident that their larders would soon be stocked again as the weather was turning cooler. It seems that Swedish beef farmers are reluctant to send too many steers to slaughter in the summer months as the vast majority of them are grazing in their fields and putting on some "free kilos". It isn't until the supply of free, fresh grass begins to dwindle that the farmers start getting the economic incentive take some of their stock to slaughter.

So, while the lines between grass-fed and grain-fed beef are pretty blurry in Sweden (I suppose I'd call it grain-supplemented grass-fed), one can certainly dry-age the end result - to excellent result, too!







I've also heard and read from a few Swedish sources that marbling is as much a result of the genetics of a particular steer as it is a result of its diet. Apparently, one can feed two different steers exactly the same amount and type of feed yet one may end up supremely marbled while the other just doesn't develop in the same manner. Of course, as for most of us, a couple gallons of beer and 30 minutes of deep-tissue massage certainly can't hurt matters...

Again back to my ORIGINAL query:
"Have you tried dry aged beef from this supplier?"
I will rephrase the question,

Has ANYONE tried grass fed dry aged beef from www.americangrassfedbeef.com ?

Has anyone tried ANY dry aged grass fed beef from any supplier that they will supply a link or reference to?-Dick

Bridgestone wrote:This reminds me of a discussion I had with my butcher the last timeI picked up some dry-aged beef in Stockholm.

Bridgestone,

Please send me the full size image of your second picture in this post. I wish to blow it up to poster size, the easier to drool over.

Lovely, really lovely.

Enjoy,
Gary

Gary,

Are you sure that that's a good, even *healthy* thing for you to do? (And don't you need permission to have a poster such as that around your personal space??)

Just thinking about you, man!

Geo