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Infusing Flavor With A Quick Dry Aging Technique

Infusing Flavor With A Quick Dry Aging Technique

Surprisingly simple. Astonishingly flavorful.

Want a simple way to add extraordinary flavor to your steaks? Michelin-starred Chef Kelly McCown has an amazing technique that he uses at this restaurants, and the video below walks you though every single step!

Grab some Cheese cloth and Chef Kelly’s perfect blend of seasoning and herbs: Salt, Garlic, Shallots, Thyme, Rosemary, Sage. After sitting in the fridge for 24 hours, you’ll have flavor for days.


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All Beef.  No Bull.