Perfecting your Summer Barbecue

BBQ for Summer

Now that we’re in the heart of summer barbecue season – you may be asking yourself, “how can I throw the best summer bash?” Whether you’re celebrating a birthday, marriage, or anniversary, a summer barbecue is the best way to entertain guests with a whole slew of steak cuts and (plenty) of cold drinks. Many people make the mistakes when throwing a barbecue, so it’s best to keep a few things in mind when planning your party.


As we’ve written about before, selecting the right cuts of steak for your barbecue is important  but as the year goes on and temperatures change, it’s important to realize how your meat selection should change as well. Just as you wouldn’t serve Moscow Mules in the blistering July heat, you wouldn’t want to serve a very fatty cut of steak during the summer either – keep your cuts mean, lean, and full of summertime flavor. Even though your steaks arrive perfectly from the butcher, many people overlook adding rubs to their meat; this can greatly reduce the amount of flavor in the food you serve. Adding flavor to your steaks is incredibly easy – all you need are herbs, citrus, butter, or any combination of the three you wish to add. Some people also add caramelized onions to their steaks to add an extra layer of flavor. Because it is the summer, citrus flavors like lemon pair very well with summertime cuts. Because steak is often the “star” of your barbecue, some hosts forget about the other food they will serve to go along with the fresh meat. But contrary to popular belief, other food options aren’t as difficult as you may think. While your grill is already working to cook your steaks, corn on the cob is a summertime favorite. You can even experiment with different flavors, such as adding parmesan cheese or different kinds of butter. For guests that may be vegetarian or vegan, one of the biggest (and most obvious) mistakes you can make is not having anything for them. Grilled peppers, salad, and even vegetarian burgers can be great substitutes for the cuts you’re preparing for the rest of your guests.


Where some guests may be vegetarian or vegan, some of your guests may also not drink. Serving non-alcoholic drinks such as freshly-made lemonade or different sodas can give your guests who don’t drink alcohol options. For those who do drink, creating cocktails for each person may become laborious – for larger summer gatherings, you can create a punchbowl-style drink that can serve many guests at once. You can do this by adding different alcohol, juices, and fresh fruit to create a delicious beverage. Even though it is stressful to think about – there is one circumstance that can negatively impact your barbecue – rain. If you were planning on grilling/hosting guests outside, rain could make this very difficult. Luckily, there are many options for indoor grilling, such as an electric grill top or grilling pan.

Did your barbecue get rained out? What to do next

BBQ with rain

Often, life doesn’t go as planned. Whether you arrived late at the airport and missed your flight, forgot your anniversary, or planned a barbecue but it began to rain uncontrollably, these setbacks can often bring on headaches and embarrassment. Luckily, for the latter of these incidents, there are many steps (or alternatives) you can take to rectify the situation.


So you started up the grill, purchased two pounds of beautiful porterhouse steaks, and have bottles of vino ready to pour, but right as your guests arrived the heavens opened up in a torrential downpour. “What do I do now?” you may ask yourself. Bringing your barbecue inside may seem like a large obstacle to overcome, but with the right tools and mindset, can be accomplished in routine time.


Grilling inside is very, very feasible – but don’t forget, you’re still grilling. Although this may sound trite, many indoor grillers walk away from their pans and return to find burnt meat or even fires. When grilling inside, it’s important to remember that fumes and smoke won’t be carried away with the wind; these fumes and columns of smoke will rise to the ceiling of your kitchen and have the potential to set off fire alarms (which isn’t exactly a good thing while entertaining guests.) Indoor grilling pans can’t drain liquids as well as outdoor grills, so baste your cuts sparingly and be sure to drain any excess liquid from marinated meats. To lessen the amount of smoke produced by your cuts, be sure to trim excess fat off of steaks and chops before putting them into a pan.


You have two main options for indoor grilling – in a grill pan, or on an indoor electric grill. One of the best ways to simulate an outdoor grilling experience while inside is by using an indoor electric grill (such as this one ) As opposed to other indoor grilling techniques, this grill has elevated grates over a heating surface, so the food you cook is closer in taste to that of a grill. Because the heated surface is raised as opposed to in a pan (another common method for indoor grilling) you don’t have to worry about trapped moisture or grease that has the potential to catch on fire. If you don’t have an electric grill and are in a pinch, you can use a grilling pan. The indents in the pan can give cuts of meat that signature grilled “look,” and produce a similar flavor profile. As mentioned before, however, watch out for trapped moisture that can steam your meats as opposed to grilling them. Just be consciences while using a grill pan.


All in all, a rained-out barbecue isn’t the end of the world, but you have to know how to adapt to not being able to use your outdoor grill.

Marinades and cocktails to step up your dinner party game

Marinate Steak

Grilling is an inevitable part of the summer – although this may sound like an ominous thing to say, inevitable doesn’t carry any negative connotations in this scenario; who doesn’t love a steak during the summer? But when faced with hosting an evening Soirée, spicing up your steaks (literally) with a fresh, summertime marinade can make all the difference. In addition to marinades, pairing your steaks with tropical cocktails can leave unmeasurable smiles on your guests’ faces.


There is no one-step process for marinating a steak – there are seemingly thousands of iterations of spices and dressings you can use to increase your cuts’ flavor. During the summer, however, avoid using hearty dressings. Take advantage of fresh herbs, spices, and citrus while they’re in season! Adding lemon juice to your marinade can accent your steak’s flavor, and herbs such as fresh basil, white pepper, minced garlic, or even orange zest can add a pop of flavor to your cuts. A few hours before grilling your steaks, fill up a plastic bag or baking dish with your desired combination of dressings and spices – don’t over-do it, though. Steaks are already packed with robust flavors, and drowning them (for lack of a better word) can mask some of those naturally-occurring flavors.


Where there are delicious cuts, there is bound to be an ample supply of drinks for your guests. It’s important to note that it’s summertime, so avoid drinks that you would serve in the dead of winter. Look, I enjoy a Moscow Mule as much as the next person does, but there is a time and place for that soul-warming beverage. For summertime, as mentioned before, take advantage of fresh fruits and seasonal ingredients to craft the perfect beverage. There are a few drinks, however, that you should avoid when serving steak, solely for the reason that they don’t pair well with meat. Although the summer heat begs for the refreshing taste of a margarita, drinks containing tequila don’t match well with steaks because of their acidic nature. Look for something more along the lines of a Manhattan or Old Fashioned – something that puts hair on your chest, but doesn’t distract from the steak. When all else fails, have a cooler full of beer handy.


Although these may seem like loosey-goosey suggestions for your dinner party, they are anything but. What these suggestions entail is you putting a little more thought into your party. Yes, serving steaks and wine is a very refined choice to begin with, but taking that extra step will pay off (and your guests will notice, too.) If you’re unsure about what you should be serving, or what drinks to pair with your choice steak cuts, ask someone. Don’t fall into the trap of being someone who is afraid of asking for advice or guidance when having people over. Whether you’re looking for a marinade recipe or the perfect cocktail to serve, asking a bartender or store clerk may set you on the right path.

How to Create the Best Summer Barbeque

Summer BBQ

Summertime – the blistering heat may ward off some, but nothing beats the taste, smell, and ambiance of a summer barbeque. Although some people consider “throwing a barbeque” to be an easy task, there are many steps you can take to bring your barbeque to the next level.


The centerpiece of any barbeque is the meat, of course. Some steaks, such as rib roasts and tenderloin roasts, aren’t the best choices for summer – if you’re looking for something that both fills the stomachs of your guests but doesn’t cause any heat-related illness due to over-eating, lean towards asking your butcher to turn one side of the short loin into porterhouse steaks, and the other side cut into top loin and filet mignon steaks. If you want to make sure grill newbies don’t over-cook your cuts, have your butcher cut the steaks into 38mm thick pieces.


Where there is steak, there is also bound to be wine. Your guests will most likely bring bottles of whatever they had laying around the house, which can pose a tough dilemma to you – do I serve what they brought even though it doesn’t go along with the cuts I’m serving, or do I “save it for later,” and bring out my bottles? If you know which wines pair best with different steaks, you may be able to save yourself some embarrassment. If your guests bring a California Zinfandel, for example, this will pair well with porterhouse steaks due to its moderate tannins and high acidity. Practically perfect with any cut is Cabernet Sauvignon, which has a higher alcohol content and high tannins which can cut through the fat of your steak and make the wine taste less bitter. If wine isn’t for you, there are still many options you can provide for your guests – serving Manhattans with steak can complement well, especially when using an aged bourbon or rye.


Last and certainly not least, you will need to serve other food at your barbeque (even though the wine and steak will be the main players in your summer Soirée.) For those who prefer something green with their steak, salads with a simple balsamic vinaigrette will pair well, because of the acidity of the dressing. Avoid heavy dressings such as ranch when serving steak – the creamy, thick texture of ranch and other fatty dressings will coat the palate and distract from the meat. In addition to salad, a number of fruits pair well with steak, especially those that are much sweeter, such as kiwifruit, pineapple, and mango.


All in all, sit back, relax, and watch your summer gathering come together. As long as you pair everything just right, your guests will leave with full stomachs and smiles on their faces. Once your guests have been fed and the conversation is flowing, finish off the night with a cigar to seal the deal – your friends and family members will come back for more.

The Best Steaks, Wines, and Cigars for the Father Who Does it All

Montreal steakhouse

With father’s day fast approaching (June 17 in case you didn’t know,) you may be prepared to walk into the store and buy what you always do for your dad – whether it’s a new tie, funny socks, or a gift card to a home improvement store, these gifts can seem impersonal and rushed. If you’re looking for something that will knock your dad’s socks off and show him how much you care about all he’s done for you, consider stepping up your gift-giving game with steaks, wines, or cigars.


Treating your dad to a steak dinner, or even offering to man the grill for the night, will take some of the pressure off of your dad and allow him to enjoy the night. If you’re grilling at home, be sure to ask for cuts about 40mm thick – even if you’re a newcomer at the grill, this size will guarantee you won’t overcook the meat. In terms of summer cuts, porterhouse and filet mignon are two classic summer cuts. Roasting steak with vegetables or even lemon (depending on the cut) can bring your Father’s Day dinner an extra summer flair. Just be careful to pair your steak with the right wine; otherwise, the taste of the meat and wine will be altered.


Although wine may sound like a strange choice for Father’s Day, especially given the connotations of it as a “girly drink,” this isn’t the case whatsoever. Wine can be paired perfectly with everything from steaks to cigars and can help ward off the wretched summer heat. Crisp, light wines are best for summer, so this usually means white wine. Even though this may be the case, chilled, easy-to-drink red wines are also perfect for hot days. Some of the best wines for summer (and for your hardworking dad) include Pinot Grigio, Riesling, Chardonnay, Rosé, and even Merlot. This helpful tool can also help you pick the best wine based on someone’s personality.


After a long day of sitting out in the sun, mowing the lawn, or standing behind a hot grill, the perfect nightcap while socializing or watching the sunset is a cigar. Although the summer heat may be dreadful, enjoying a cigar can help you escape from it all, plus – they make great gifts. While sitting by the fire, a La Dueña cigar is the perfect pairing for summer nights. It has a medium body and hints of cocoa and leather. The cigar also has a mild spice to it, which helps compliment the scent of burning wood. They can be purchased here. If you’re looking to spend some quality time with your dad on Father’s Day over a glass of scotch and a lively conversation, try picking up a La Gloria Cubana Serie R Maduro. These medium-bodied cigars are a little on the strong side and are meant to be enjoyed over a long walk in the park or over a delicious steak dinner. They can be purchased here.

Beef and red wine : the best combinations depending on the type of dish

Looking to wow guests with your expert beef and wine pairing? Look no further. Here we will list several types of beef dishes and an expert’s suggestions on which red wine to pair with them. You will find that it’s not just a simple matter of what tastes good and what doesn’t, but the specific properties of each meal and wine that make them well suited to each other. Enjoy these beef and red wine combinations as a special meal for you and your partner or to impress some dinner guests.

Why Do They Work ?

Understanding the relationship between beef and red wine can help you be able to pick out your own delicious combinations in the future. These two taste good together because of the interplay between the protein in the meat and the tannins in the wine. Tannins are present in all red wines, mostly coming from the skin and seeds of the grapes and the barrels in which the wine was aged. A very tannic wine tastes astringent and rough by itself, but as soon as the tannins bind to the protein, a very different and pleasant effect is produced.


The general rule of thumb when pairing red wine and beef is that similar flavours go together. In other words, strong goes with strong, sweet with sweet, acidic with acidic. If you follow this rule, you will find that neither the wine nor the beef is overpowered by the other.

The Best Combinations

Charcoal-Grilled Beef and Shiraz. Meat grilled over charcoal takes on an extremely smoky flavour, so it is best to find a strong, tannic wine that can hold its own with this intense meal. Try a Californian or Australian Shiraz with charcoal-grilled beef for a powerful pairing.


Ribeye Steak and a Napa Cabernet. Another bold duo, this mouthwatering combination will satisfy your craving for a restaurant-quality steak dinner. The fatty cut of meat is highly favoured among steak lovers, and the tannic Cabernet from America’s Napa Wine Region works like a palate cleanser to ‘scrape’ the fattiness from the inside of your mouth. It might not sound pleasant, but it’s guaranteed to be delicious.


Roast Tenderloin and Bordeaux. Another easy guideline to follow when pairing beef and red wine is that leaner goes with lighter. Since roast tenderloin is a lean cut, it goes beautifully with a wine whose tannins have softened from aging. Try a Bordeaux with roast tenderloin for an exceptional red wine blend that will not take over the flavour of this lean cut.


Beef Stir Fry and Dolcetto. Stir frys may be a weekday favourite because of their simple prep and crowd-pleasing flavours, but that doesn’t mean they can’t make an impressive meal for guests. Tender beef slices paired with fresh vegetables and Asian seasonings are often topped with a sweet sauce, making stir fry the perfect partner for Dolcetto wine, whose name literally means “little sweet one.”


Beef Brisket and Burgundy. Brisket comes from the lower chest of the cow and thus features a significant amount of muscle, but the flavours that come out when you cook it low and slow are incredible. Try pairing this rich, earthy meal with a big Burgundy from France that can compete with the intensity of the dish.


Whether you decide to go with one of these beef and red wine combinations or not, make sure you stick to the basic rules of pairing these two classics and you will be sure to impress anyone who dines with you.

How to Cook a Steak to Perfection Just Like the Restaurant

There’s something about restaurant-style steak that makes people start to drool. Steakhouses have the steak cooking technique down to an art, and they also take advantage of premium equipment, such as charcoal grills. That being said, if you can’t afford to visit a steakhouse every time you have a steak craving, never fear – there are ways that you can achieve the perfect steak at home. Here are seven steps for how to cook a steak to perfection, just like that restaurant steak you’ve been dreaming about.

1. Choose Your Cut

Contrary to popular belief, you don’t need to spend a fortune on a steak in order to achieve exceptional flavour and tenderness. You could go with a classic filet or rib-eye, or you could venture into the world of underrated steaks that offer great flavour for a fair price. Some of these are feather steak (or flat iron), flank skirt, thick skirt or thin skirt. Whatever you choose, make sure there is lots of marbling visible and no bone. The white fat that runs throughout the meat will keep the steak juicy during the cooking process, and the boneless meat will cook more evenly on the stovetop.

2. Season Generously

You can go pretty much any direction you want with seasoning, but the important thing is that this direction includes salt. Rub a generous pinch of salt into the steak around 30 minutes before it hits the pan and you will end up with a deliciously seasoned steak.

3. Let it Reach Room Temperature

Never put a steak directly from the fridge into the pan. By letting it sit on the counter for an hour before cooking, you will allow the heat to penetrate to the middle of the cut more easily during the cooking process.

4. Heat the Pan

…And not just any pan. For excellent steak cooking results, you need a good cast-iron pan, and it needs to be hot before the steaks are put down. Turn the heat on high and make sure the pan is smoking a little. This ensures a nice, crisp crust on your steak that will give it that exceptional flavour you’re looking for.

5. Oil

Though there is some debate over whether oil needs to be included in steak recipes, most choose to either coat the steak in it before it goes into the pan or add a little to the pan and spreading it evenly. The important thing is that the oil is hot – oil that is too cool could make your steak turn out greasy or under-browned.

6. Sear Your Steak

Add the steak to the hot pan and let it sear, flipping or turning every minute or so to ensure an even outside crust. The total cooking time depends on the cut of meat and your own preference, but the easiest way to determine your steak’s doneness is with a probe thermometer. Follow this guide for the internal temperature of your steak:

  • – Rare – 125°F
  • – Medium rare – 130°F
  • – Medium – 140°F
  • – Well done – 170°F

About halfway through the cooking process, thrown in a couple tablespoons of butter and any additional herbs to give your steak an extra boost of moisture and flavour.

7. To Rest or Not to Rest?

Again, there is a bit of a debate among steak lovers. Common cooking wisdom says to rest the steak – just let it stay on a plate and reabsorb its own juices – anywhere from two to ten minutes after cooking. Some, however, argue that a hot steak is better than a rested steak, as this is a thin piece of meat that can cool down quickly. Ultimately, it’s up to you to experiment and decide which side of the debate you’re on. If you have followed the instructions up to this point, your steak is going to be juicy, delicious and restaurant quality no matter what.

5 cigars and whiskeys that go hand in hand

If you have been part of the whiskey and cigar world for a long time, you know the satisfaction of finding that perfect pairing. Whiskey and cigars go hand in hand for a reason – together, they are the epitome of sophisticated tasting pleasure. If you’re relatively new to the practice of cigar-whiskey pairing, you might be a little unsure of how to get an exceptional match. Fortunately, though it takes years to become a master in this arena, the concepts are relatively simple. Don’t let one taste dominate the other, but find flavours that bring out the best in each other. A helpful tip is to match the body of the whiskey to the body of the cigar. Don’t go for a full-bodied drink and a light-bodied smoke, as this will achieve the overpowering of one flavour.  Here are 5 cigars and whiskeys that go hand in hand:

1. Romeo and Julieta Short Churchill with Bruichladdich Islay Barley

Let’s start with something we can all agree on: Cuban cigars. This smoke doesn’t only have its country of origin going for it – Winston Churchill reportedly claimed it as his favourite, hence the name. Romeo and Julieta’s are smooth, creamy and easy to smoke, and they make a sublime match with the malty and buttery Bruichladdich Islay Barley. Together, this light pairing makes for an elegant tasting experience.

2. Camacho American Barrel Aged Robusto and Knappogue Castle 12-Year-Old Single Malt Irish Whiskey

This delicious pair is not only an excellent match, but a surprisingly affordable price for the quality. The Knappogue has been aged for 12 years in bourbon casks, giving it a malty sweetness that complements the toasty bourbon taste of the American Barrel Aged. As its name suggests, this whiskey has also been aged in bourbon barrels for a year after six previous years of aging. The similar process undergone by both the cigar and the whiskey means that these flavours round each other out and make for an exceptional complementary pair.

3. Padron 1964 Anniversary Series and Glengoyne 18

Nicaragua is another solid location to find a quality cigar, and the Padron 1964 is a prime example. Delicate, smooth, classy and with an incredible finish, this cigar contrasts with the fruitiness of the Glengoyne 18 – a whiskey that has been aged mostly in sherry casks. Though this match might seem a little contradictory, they manage to highlight each other’s differences without stifling the deep complexity of both the cigar and the whiskey.

4. Black Belt Buckle Corona Gorda and Jack Daniel’s Old No. 7

If you’re looking for a bold pairing, give this duo a try. Black Belt Buckle’s charred woody notes and earthy sweetness come out powerfully in this cigar. Therefore, to avoid overpowering the drink, it needs a strong whiskey to fight back. Jack Daniel’s Old No. 7 is just that, with a flavour that features a slight sweetness and a woody trait – the common denominators that make these two a perfectly bold match.

5. Davidoff Escurio Gran Toro With Balvenie Single Barrel 15 Year Old

Complexity is the key to this wonderfully unique pairing. Davidoff Escurio is somehow creamy, sweet, leathery and spicy, all in one glorious cigar. It goes well, then, with this Scottish whiskey featuring a delicate fruity sweetness followed by a noticeable spice. The dramatic shifts in flavours that both the whiskey and cigar display flow together beautifully.


Becoming an expert on whiskeys or a cigar master will not happen overnight, but match any of these cigar-whiskey duos and you will not be disappointed. In the end, what matters most in cigar-whiskey pairings is that you enjoy the taste that results.

Why is slow cooked meat more tender and tasty ?

Every chef – amateur and experienced – wants to achieve that perfect level of tenderness and flavour in meat, but it can sometimes be tricky to come by. Different cuts and types of meat both play a role in the outcome, so there definitely isn’t a one-size-fits-all approach. However, the closest you can get to a consistently successful cooking method for tender and tasty meat is slow cooking. Slow cooked meat has a delightful way of melting in your mouth and the cooking process can bring complex flavours out of hiding. But why? And how do you make sure this method is always a success? Here are some tips.

The Science Doesn’t Lie

Yes, there are scientific reasons to back up the fact that slow cooked meat is better. Tenderness in meat comes from the melting of collagen – the connective tissue protein present in meat. When collagen melts, it turns into gelatin, a rich liquid that gives meat a lot of flavour as well as a silky texture. However, in order for collagen to truly liquify, it must not only be heated but cooked at low temperatures for a long period of time. Slow cooked meat thus has a special tenderness and flavour that you simply won’t get by quick cooking.

The Other Benefits

When you throw your roast in the slow cooker, seal it tightly and leave it for hours, you’re setting yourself up for a delicious dinner for a few reasons. The first has already been explained above, and the second is that cooking meat at low temperatures causes less moisture loss than roasting it at high heat. In a crock pot, all the moisture stays with the meal and avoids that dry texture no one wants their dinner to take on. Finally, slow cooked meat is much more likely to cook evenly all the way through. A cut of beef roasted on high heat will end up with a crust while the inside slowly cooks, but the ‘low and slow’ method guarantees an identical degree of doneness.

What Can You Slow Cook?

You will find that slow cooking works best with fatty, tough cuts of meat like pork roasts and beef shoulder, round or leg. Because these parts of the animal have more connective tissue, they remain tough until they are cooked slowly. On the other hand, leaner cuts like pork tenderloin are known to dry out in the slow cooker, as well as white meat like chicken breasts. Dark meat chicken like thighs and drumsticks usually remain juicy and will do just fine in the crock.

Tips & Tricks

If you’re like most people, you’ve found that slow cooking isn’t always all it’s cracked up to be. You may have heard something along the lines of, “Just throw all your ingredients in the pot and let it cook all day!” only to be terribly disappointed because it’s a mushy vegetable mess or lacking in the flavour you were promised. One of the best things you can do to guarantee your meat is exceptional is browning it first. The caramelized surface of the meat gives a rich flavour to the final dish, and you can keep the accompanying vegetables crisp by proper layering. Generally, the ingredient that takes the longest to cook – the meat – should go on the bottom of the pot, and the vegetables on top.


Slow cooking is a rewarding, if somewhat challenging endeavour. However, science (and many people) tells us it’s worth it because of the extraordinary tenderness and flavour that results. Now that you’re armed with the knowledge and the know-how, don’t be afraid to warm up the crock pot for some incredible dinners this week !

The different types of dry aged beef

Many restaurants and steakhouses offer steaks with incredibly complex flavours and a tenderness that simply can’t be touched, all because of the long dry aging process that the beef undergoes. That being said, there are those who prefer the other type of aging, which is wet aged beef. If you’re wondering what the arguments are for each, read on and decide for yourself!

Why Aging?

The end goal of aging beef is the same for both techniques: tenderizing the meat. During the process of aging, enzymes and microbes act upon the beef to break down muscle tissue, which produces the desired tenderness and flavour. However, the difference lies in the method, which looks very different for dry aged and wet aged beef.

The Dry Aging Process

Dry aged beef is hung in whole sides of beef or in primal cuts in the open air at low temperatures – just below freezing – for several weeks. During this time, not only are the enzymes working on the connective tissue to soften it, but the meat is dehydrating. It slowly loses all the water present in the cut so that only the intense flavours of the meat are left. Actually, these are not the only things going on in the dry aging process. The practice promotes the growth of certain fungal species on the outside of the slab of meat that forms a sort of hard crust. Rather than spoiling the beef, the fungus actually helps the enzymes tenderize and add flavour. This crust is trimmed off when the meat is ready for cooking, so all that’s left is the exceptionally delicious and unique flavour of dry aged beef.

What’s Involved in Wet Aging?

Wet aged beef is a more recent innovation that coincided with the advances in refrigeration and plastic. Rather than hanging the beef in the open air, it was discovered that placing cuts in vacuum-packed bags produces a similar effect more quickly – around 4 to 10 days, depending on the type. Nowadays, this means that meat can be aged during transit between slaughter and sale, saving the hassle of storing it somewhere for weeks.

A Different Experience

Although you might not know it, wet aged beef is immensely more common – the meat you buy in the store has most likely been wet aged. Manufacturers choose this route because it is easier and cheaper. Some of the cost savings come from the fact that wet aged beef loses next to no moisture, but the dehydration involved in dry aging means that the piece of meat shrinks considerably – up to a third or more of its weight is lost.


So what is the flavour difference like? Wet aged beef retains a strong mineral or metallic taste from sitting in its own juices, and lacks a depth of flavour. Dry aged beef, on the other hand, actually gains flavour from the aging process instead of just tenderizing. It is often described as having a roasted, nutty taste, or simply an increased ‘beefiness’ because of the lack of water. You will mostly find dry aged beef in high-end steakhouses and restaurants, rather than in the meat aisle of the grocery store.


In the end, dry aged beef is a much more complex experience, both in preparation and in taste. However, we believe that the exceptional tenderness and eye-popping flavour is worth the hassle.