In episode two of the 365 Day Dry Aged Beef Project, Daniel Barron has installed all the components and walks us through his setup.
About the Project: Chef’s Roll has teamed up with Chef Daniel Barron, the Texas Beef Council and Wüsthof for an epic 365 Day Dry Aged Beef Project. We will be dry aging “107” USDA prime rib eyes for an entire year, while sampling the results at 30, 60, 90 and 180 day intervals. The project will culminate in a beef vertical dinner to include all intervals with the 365.
Our goal is to both educate and inspire chefs around the world to dry age beef safely. In Episode 1, Chef Daniel Barron will go over all the components for your own dry age setup. Future episodes will include taste comparisons of simply grilled steaks at the intervals plus guest chefs coming in to do creative recipes. Follow the project all year long on the website, app and social with #365DRYAGEDBEEFPROJECT