This week on The Meat Show, host and professional carnivore Nick Solares visits New York City barbecue favourite Hill Country, to sample a meaty hybrid that’s right up his taste buds’ alley. Chef Charles Grund Jr. combines fancy steakhouse-quality beef, dry ageing preparations, and barbecue techniques to create what might be the most expensive barbecue in America at $47 a pound. Is it worth it? Watch the video above to find out.
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Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscalebutcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
