BLOG: What's with dry-aged meat anyway?

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.