Here we’re featuring two perspectives on dry-aged meat—one from food writer Bill St. John, and one from Pete Marczyk. They will answer some of your questions—why does it cost more? what happens during the process? what is the history of dry-aging? how soon is now?—and you will realize why our dry-aged Niman Ranch beef is our signature item of every year.

BY PETE MARCZYK
We just got some very sad news: Gary Giambrocco passed away earlier this morning. Gary was an icon in the food business in Denver — he and his family have been quietly supplying markets, restaurants, and institutions with produce, dry goods, and staples for over a hundred years. He was legitimately the nicest guy we have worked with over the past 16 years, and I will miss him greatly.