Video: Mark Pastore of Pat LaFrieda Talks About Dry Aging Beef

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated Aug. 10, 2018
20101213-LaFrieda-dry-aged-primary.jpg
2:06

Ask Pat LaFrieda: Can I Dry Age At Home?

[Video:Jessica Leibowitz]

Still on the fence about springing for a great dry-aged prime rib for the holidays this year after reading ourComplete Guide to Prime Rib?

We took a trip toPat LaFrieda's new facility in New Jersey (here's a tour of theold location) where they have a有能力持有ov烘干老房间er half a million dollars' worth of beefat a time to speak with meat masterMark Pastoreon the ins and outs of the process.

He talks to us about the purpose of a fat cap on the meat and the physical changes the roast goes through (over 30% moisture loss!). You'll also find out who serves the longest-aged steak in the city, as well as why wet-aging is not nearly as effective as dry aging.

About the Video: Check out more of our fabulous video internJessica'swork on her sitemycameraeatsfood.com.

More Serious Eats Recipes