Lean Beef is an important source of 14 essential nutrients including high quality protein, iron, zinc and B vitamins.
Dry aging of beef is an art that requires extensive training and knowledge. The result is a steak that is bolder and more tender, with a buttery succulence found only in our dry aged steaks.
The dry aging process takes special care and requires a substantial inventory. It is a time consuming and expensive process, which requires extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process, this is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies. Forty years ago, most of the the beef available in the marketplace was dry aged. That all began to change in the early 1960's when the process of vacuum packing beef became common practice for most cattle producers.
The advantage of this process was that the beef could be "wet aged" in the vacuum packs without losing any weight. This proved to be a much more cost effective method for aging and slowly the consumer forgot what the taste of real steak was, as they were weaned off the flavour of dry aged.
Chicago Chophouse's dry aging process begins with only the finest premium choice loins. These are kept sealed within a climate and humidity controlled room for 21 to 28 days to allow the naturally occurring enzymes in the beef to break down the connective fatty tissues to produce a steak with superior flavor and the ultimate in tenderness. During this process juices are absorbed into the meat and the outside layers dry to the texture of beef jerky. This layer must then be trimmed away and discarded before it is ready to be used. The enzymes have now completed their work. The steak is now tenderized and the flavor has had time to develop; becoming richer and more intense on the palate.
Sit back and indulge...