Chop Chandler, the premier destination for steak enthusiasts, announced the launch of its exclusive in-house, dry-aged beef program. Utilizing a state-of-the-art dry aging cabinet, Chop Chandler offers an unparalleled culinary experience that brings out the exceptional tenderness of premium beef cuts.

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Insider’s scoop into dry-aged beef (made right!)

“Dry-aged beef offers a unique depth of flavor that simply cannot be matched,” says Chop Chandler Executive Chef Christopher George. “Our process produces a steak that is not only rich and nutty in flavor but also incredibly tender, making each bite a luxurious experience.”

Each cut undergoes a meticulous process, from selection to preparation, ensuring the highest quality and flavor. Skilled butchers cut, carve and prepare every piece in-house, allowing them to maintain the highest standards and offer guests a truly exceptional steak. Whether it’s the robust Tomahawk or the succulent Filet Mignon, every dry-aged steak promises to deliver an unforgettable taste sensation.

“Our new dry-aged beef program is a testament to our commitment to delivering the highest quality dining experience,” says Chop Chandler Owner Tom Kaufman. “By controlling the entire aging process in-house, we ensure that every steak meets our exacting standards for flavor and tenderness.”

The dry-aging process at Chop Chandler includes:

• Selection of Meat: Chop only chooses high-quality, large cuts of beef, such as ribeye and strip loin, with excellent marbling. Bone-in cuts are preferred for their enhanced flavor during the dry aging process.
• Controlled Environment: The beef is stored in a temperature-controlled environment, maintained between 34°F and 38°F, with humidity levels between 80% and 85% to prevent excessive drying and microbial growth.
• Air Circulation: Proper air circulation is ensured using specialized dry aging cabinets equipped with fans, facilitating even drying.
• Aging Period: The beef is aged for periods ranging from 21 to 60 days, allowing the flavors to concentrate and the meat to tenderize to perfection.
• Monitoring: Regular monitoring prevents undesirable mold and bacteria growth, ensuring only the best quality meat.
• Trimming and Preparation: After aging, the outer crust is trimmed to reveal the tender, flavorful meat inside, which is then expertly cut into steaks.

Chop Chandler details

Chop Chandler is a high-end steakhouse dedicated to providing an exceptional dining experience through quality ingredients, expert preparation and impeccable service. Their commitment to culinary excellence ensures that every visit is memorable. For more information on the dry-aged beef program and other exciting promotions, visit, chopchandler.com.