Meat purveyors often tout their aging process, but which method is best? The country's top steak chefs weigh in.
Dry Aging: Meat hangs in a dry room for a period ranging from days to months. As moisture evaporates and enzymes break down muscle fibers, deep flavors develop.
"I like stronger flavored things, and a nice dry-aged piece of steak can have a cheese-like quality, a funk that I really like."—Marc Forgione