EPISODE 13 - THE MEAT SAVANT

In this episode of Dry Aging Masters, we dive into the world of dry-aged beef with Nick Solares, a food writer, photographer, and beef aficionado based in New York City. Nick shares his journey from growing up in England to becoming immersed in New York's culinary scene, particularly its renowned steakhouses and their signature dry-aged beef.

Nick takes us through the history of dry aging, explaining how it was once the standard practice for all beef before the post-war era saw a shift towards wet aging due to the commoditization of meat production. He highlights the key differences between wet and dry aging, emphasizing that while wet aging can achieve tenderness, dry aging offers a complexity of flavor and depth that's unmatched.

As a long-time resident of New York, Nick has witnessed the evolution of dry aging from a steakhouse staple to a broader culinary trend. He discusses how this technique has expanded beyond beef to include other proteins, including pork and fish. Nick's passion for dry aging led him to bring this process into his NYC apartment with a DRYAGER UX 500 personal dry aging cabinet. In addition to his current role working with Pat LaFrieda Meat Purveyors, Nick shares his dry aging knowledge & in-home experiences with his UX 500 through the Nick Solares Corner blog series on our website.

BRING YOUR DRYAGER™ UNIT TO YOUR HOME AND JOIN OUR FAMILY

As soon as you have received your DRYAGER™ device you can register to myDRYAGER and get exclusive access to more video tutorials, know how articles and much more.