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

THE COMPONENTS

Himalayan Salt Block to control humidity. Cost: $18

Johnson Controls Digital Thermostat Control Unit to keep a constant 36°F. Cost: $114

Intermatic TN311 15 Amp Heavy Duty Grounded Timer to regulate the UV light time. Cost: $13

Norman Lamps CFL15/UV/MED Germicidal-UV Compact Germicidal Bulb, 15W, 120V to eliminate airborne bacteria. Cost: $15

AC Infinity AXIAL 1238, Muffin Cooling Fan, 115V AC 120mm by 120mm by 38mm High Speed. Cost: $19

Avery Tags for recording date, weight & type of meat. Cost: $12. Chef’s Roll Sharpie. Cost: #rollwithus

THANK YOU TO OUR PROJECT SPONSORS