Dry-Aged Beef Has Arrived at Whitt's Place

It's Eric, the butcher here at Whitt's Place. We put a dry-aging cooler in the shop, and folks haven't stopped asking about it.

Dry aging is an old butcher's trick, and now we're doing it ourselves. We hold whole cuts of beef in a dedicated cooler for a full 45 days — steady cold, the right humidity, and good airflow. That's the whole job. Time and the beef do the rest.

What 45 days does

Two things happen in there. The beef gives up water, so the flavor gets more concentrated — beefier, a little nutty. And the meat's own enzymes work on it the whole time, so it comes out more tender than fresh beef. It's a different thing from a quick salt-and-rest; if you want that spelled out, I get into it in dry brining vs. dry aging.

It's been a hit — get your name in early

I'll be straight with you: it's going faster than we can age it. The cooler only holds so much, and every batch needs the full 45 days, so once a batch is spoken for that's it until the next one finishes. If you want some, tell us early.

Dry-aged beef

We run it seasonally, and what's in the case depends on what's finished aging — so give us a call to check before you make the drive. The cuts and prices are on our preorder page.

Cooking it at home

Folks also ask me how to cook it once they get it home. Short version: stay out of its way. Don't freeze it — keep it in the coldest part of the fridge and cook it within three or four days of pickup. Season it with nothing but coarse salt and pepper, sear it over medium-high heat instead of screaming hot, and keep an eye on it — with so much water gone, it cooks faster than a fresh steak the same size. Chef Ali walks through the whole thing step by step in how to cook a dry-aged steak.

How to get yours

Put your order in on the preorder page to reserve your cuts, or call the shop to see what's ready right now. It fills up fast, so the sooner you get on the list, the better.