Dry Age Beef Program Day 1

Starting today at Club Walden we have enacted a new dry age beef program. Over the next 42 days I will show the process of dry aging a Prime Strip Loin and a Bone in Prime Rib as they transform into culinary nirvana. Every seven days I will post a picture depicting the meats progress from fresh beef to a steak that has a delicious nutty flavor and a tenderness that is truly worth waiting for.


Chef Pete Dressen