eG Reports: 2008 Food TV NYC Wine & Food Festival

[Chris Amirault]

It really depends, I'm afraid, on things like cut, humidity, temperature, and so on. IIRC, most of the steaks shown in the photos age for between 25-45 days, give or take.

[ilikefood]

most of the steaks shown in the photos age for between 25-45 days, give or take.

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Thanks! I thought they were aged longer than mine as the exterior meat was much darker. I will have to give longer aging times a chance.

[Peter the eater]

Great report Chris, thanks. You mention that:

The meat is stacked for dry-aging in 36F rooms that average about 90% humidity.

The surface of the meat looks waxy and crunchy -- is this so in person?

Shocking statistic: 70% of all antibiotics used in the US go to cattle.

That is shocking. Any idea how many heads of cattle there are in the US? I'm wondering who's more overprescribed -- the people or the cattle?