Food Field Trips » Dry Aged vs. Wet Aged
Ever go to a steakhouse and read on the menu that some meats are dry aged and others are wet aged? What does that mean exactly? John Stowell from Northeast Family Farms is an expert on this topic and he will walk you through how they differ and how the flavor of the meat is affected based on which technique is used. So next time you see dry aged or wet aged on a menu, you'll be well informed.
John Stowell
John Stowell has been Director of Fresh Meats and Sustainable Programs at Dole & Bailey, Inc., a food service distributor, in Woburn, MA, for a decade. John grew up on a ranch and farm in Colorado and his first job was as a cattle buyer for a meat packing plant. It would seem his career path was determined from then on. He has worked for the Certified Angus Beef Program as Director of Supply Development and for Safeway stores as Director of Fresh Meat Procurement. John's knowledge of the business is phenomenal and he has a deep and profound enjoyment and appreciation of the industry.
Comments (2)
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Posted Friday, April 22, 2011, at 2:21 am by danny hernandez:always need nowldge in a resteruant
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Posted Tuesday, April 27, 2010, at 2:39 pm by Cornelius:Wow, apparently there are about fourteen "keys": to this, that, and the other thing. I'm sure this guy actually knows what he's talking about, but he should have sat down and written a coherent speech for someone else to give. This is entirely too random and rambling, and seems to completely leave out the most important points.
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