Category: dry aged beef

Thinking about – Our Third Year!

  A recent Shark Tank sound bite offered Kevin O’leary aka Mr. Wonderful’s business perspective that ‘a business that isn’t profitable by it’s third year is just a hobby.’  Recent news of Google’s purchase of Nest Labs shows that you can make a sizeable profit in… Continue reading

go lb. salt featured in – 202 Magazine (August 2013)

The following is the article as it appeared in the August 2013 issue of 202 Magazine. (Links will be made available once the issue appears online.)    

Chow Bella – 12 Spots for BBQ, Beers & More in Phoenix for Father’s Day (June 11, 2013)

12 Spots for BBQ, Beers & More in Phoenix for Father’s Day

Phoenix Bites – Top 7 Gift Ideas for Father’s Day (June 11, 2013)

  Top 7 Gift Ideas for Father’s Day  

Chitchen Kemistry – Release Your Inner Gastronome!

  Gastronomy. It’s a word not frequently used, though we think it should be! The word itself first appeared in the title of a poem written by French attorney Joseph Berchoux in 1801. The original suffix root of the word (nomy) derives from the Greek… Continue reading

Thinking about – Our Second Year!

  January 20th. It may not mean much to you, but it’s a big deal for us.  It’s go lb. salt’s second anniversary! You can get a recap of our first year if you need a refresher, but this post is all about our second… Continue reading

UMAi Dry Bag – Is it really dry aging?

  Dry aged beef. It’s the result of a process. That process is defined as follows: “Carcasses, primals and / or subprimals are stored – without protective packaging – at refrigeration temperatures for one to five weeks to allow the natural enzymatic and biochemical processes… Continue reading

Succulent Seasoning Secrets – How (or when) to salt your proteins!

  One of the most basic tenets in the kitchen is that of “salting (often referred to as seasoning) your proteins”. We’ve already broached that subject in a previous blog post – “What’s at steak?” From beef to pork to chicken to lamb, every chef worth… Continue reading

Dry Aged Beef – You can taste the difference!

  Can you remember the last delicious juicy, richly beefy tasting burger you had? Cooked to perfection. (our individual ideas of perfection may vary, but it was perfection none-the-less) What was it that made that burger taste so good? At the end of the day,… Continue reading

What’s at steak? – Salting your proteins!

  Spring training started this weekend. Summer time is just around the corner and grill masters everywhere will be dusting off their mitts, tongs, skewers and other outdoor culinary paraphernalia. Cooking the perfect steak (or burger, or pork chop) can be quite the challenge. You… Continue reading