To us, beef is always special. But dry aging can take it to a whole new level. On the newest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan welcomes Chris Mowat, Premium Meats Category Manager for Centennial Foodservice Canada, to talk about the nuts and bolts of dry aging and the beauty of premium beef.
Listen as Chef Pete and Chris discuss:
- The science and specifics of the dry aging process
- Dry aging versus wet aging
- Premium beef programs
- And how operators can benefit from utilizing premium beef
Tap below to listen now!
*This podcast was developed in American English.
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