45 Day Preorder Dry Aged Primals (Restauranteurs) (CLICK HERE FOR DETAILS)
7 Brown Farms is pleased to partner with the finest steakhouses, restaurants, dining clubs, and select individuals who want the best from what old world dry aging can deliver with premium beef proteins. Available by preorder only, select steakhouses know that fine dry aging has various levels to its trade. 7 Brown Farms reserves 20 lb minimum primals and subprimals from our craft seam butcher, so that your meat can be dry-aged for your dining experience after 45 days cured in our Italian-certified Stagionello 200 kg cabinet. The University of Florence developed this old world dry aging process that balances pH, temperature, and humidity with far less trim loss. The result is retail ribeyes that you can premium price by the ounce, and a hearty beef flavor that celebrates why humans painted oxen on prehistoric cave walls. Call Farmer Brown to book a meeting for this select service that will elevate your plate offerings.
Every winemaker hopes to hold back his or her best vintages, from the finest fields, to explore its upper limits as a reserve vintage. Every bourbon distiller holds back his or her selected barrel to age, to discover the ultimate flavor profiles at their estate. For craft beef producers, this is reserving, curing, and delivering our Old World dry aged primals from our premium steak cuts. We searched the world for the state of the art curing processes capable of enhancing our black angus protein to its highest level.
Dry aging methods for restaurant and club owners comes with some challenges besides the extra time and price that it commands. The main problem that we tried to solve for fine dining establishments is paying for the meat trim loss that can range between thirty to fifty percent of the primal that retailers must purchase.
To be clear, our initial 14 day dry aging process starts in the more common processing locker. Perfecting the curing process to maximize the beef flavors from a meat science perspective typically takes 30-45 days where pH stabilizes without large changes in moisture or humidity. Without true pH control, most dry aging cabinets showcased at restaurants will still lose more than 20% of the primals to necessary trimming. This was still true even for the French culinary and Bavarian German cabinetmakers that we researched over the last five years.
Fortunately, 7 Brown Farms found an exception to this rule in the boot of Southern Italy: Stagionello curing cabinets that were created for salami meats. European regulations against combustible smoke methods compelled our Italian colleagues at the University of Florence to develop a tried and true meat curing process with typically less than fifteen percent shrink loss.
The most elite steakhouses in the United States, like Knife in Dallas, price their ribeyes or filet mignon between five to six dollars per ounce on the plate. If you are a restauranteur or club owner looking for that culinary edge, call Farmer Brown to set up a partnership without the need to hire, train, and build your system from the ground up.