365 Day Dry Aged Beef Project: Episode 2

Daniel Barron shares a bit more info about the installed components in the dry-aging 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 a