These guys at Guga Foods will dry age just about anything in the world, but all their previous exploits in dry-ageing have led them to his moment: dry-ageing the most expensive steak in the world.
This is real food porn. The most expensive steak in the world – wagyu beef grade A5, authenticated and certified by the producer - is considered to be the best and most sought-after steak around.
The wagyu steak is placed in a special bag that allows moisture to escape while letting nothing in, and placed on a cooling rack in a regular refrigerator for 35 days.
The result? When compared to the non-dry-aged wagyu steaks, the colour is a lot lighter. Once cooked at the same temperature, the two steaks look drastically different. The dry-aged steak has a lot less pink and so looks overcooked.
If the tasting is anything to go by, dry-ageing actually elevates the wagyu A5 to a higher level.
There are plenty of commonalities across the board regarding regional barbecue styles in the US. Still, here we’ll focus on the four main regional barbecue styles: the Carolinas, Kansas City, Memphis, and – of course – Texas.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.