Category: dry aged beef
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
Dry Aged Beef – Is it really better?
Some vegans and vegetarians would take great umbrage to Pink Floyd’s stipulation that, “you can’t have any pudding if you don’t eat your meat.” But maybe the meat wasn’t worth eating? How much beef do you eat a week? How many steaks, burgers, roasts,… Continue reading
Thinking about- Dry Aged Beef
In a world where instant gratification has become the norm, anything that takes time is usually looked upon with disdain. Ferrari, Lamborghini and Porsche didn’t build their empires on slow and easy. However, there is truth in the adage that, “good things come to… Continue reading
Build a better burger!
You don’t have to call yourself a meat-a-tarian to appreciate a DELICIOUS burger. But we all know that those things don’t just grow on trees. Some of the finest burgers to ever sit alongside the humble french fry were born from a lack of… Continue reading
