5 Chain Steakhouses That Dry-Age Their Beef In-House

Dry aged steaks add a deep flavoring and can make the meat quite tender. Even chain steakhouses are jumping on the aged beef method, with some dry aging their beef in house. That said, what is dry aging and why is it that much better? “I’m at a restaurant that offers a so-called “dry aged” steak, and I’m reading about what that means, and I’m thinking “this sounds like everything I don’t want in meat”. It’s old, it [loses] moisture, it’s been refrigerated for a really long time,” a Reddit user asked, confused about why the process is appealing to so many. “Is this a joke? How are places charging a premium for this? Is everything I learned about groceries wrong? Is it just poor marketing? Because I’m not going to order a meat dish with words like “dry” and “aged” attached to it. Those are things I want in wine. I want meat that is fresh, and moist. Make it make sense guys.” I mean, valid. The process does kind of sound gross, but others jumped in to defend dry aged beef. “Dry aging greatly increases the flavor and tenderness,” a commenter said. Another said “aging allows for some of the muscle tissue to break down...