Restaurants & Bars

San Francisco Bay Area Beef

Beef dry-aged for 4+ weeks?

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 9

Beef dry-aged for 4+ weeks?

Robert Lauriston | Apr 24, 2008 03:21 PM

I recently read Jeffrey Steingarten's long piece in which after thorough research he decided that six or seven weeks was the optimal time to dry-age prime beef.

I read that Epic dry-ages for four weeks. Bryan's in SF, 30 days. Any other places that go longer than the usual three weeks?

Want to stay up to date with this post?

Recommended From Chowhound