Traditional quality steakhouses serve mostly USDA Prime corn-fed beef. A few premier steakhouses dry age their beef on premise for up to twenty-one days. Larsen’s does better. Larsen’s Steakhouse requires four to six weeks of aging in a unique, large facility, providing a special sanitized environment. Only a fraction of beef is dry aged well. That’s why Larsen’s requires a highly skilled butcher to be at the location at all times to monitor airflow, temperature, and humidity. During dry aging, the prime meats’ natural enzymes act as soothing tenderizers. At the same time, moisture evaporation improves the supple texture and hearty taste of the meat, making it richer and more buttery. Dry aging continues until a thin coating develops on the meat surface. This coating seals in flavor and juice, and is later trimmed off.
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