Introducing Dry-Aged Prime Steak To The Christner’s Menu

We are proud to announce the addition of two new dry-aged USDA Prime steaks to our menu. In celebration, we want to share what makes these steaks so special, and how you can expect them to be different from the classic wet-aged steaks you’ve been enjoying at Christner’s for the past 27 years.

Dry-Aged Steaks

Dry-aging is an old process, but an important part of two exciting new additions to the Christner’s menu.

What is dry-aging?

Dry-aged steaks, named for their unique storage in strict climate-controlled environments, get their distinctive flavor and tenderness from dehydration and special enzymes that break down tough tissue during the aging process. Traditionally, only higher grades of beef with well-distributed fat content are used for dry aging. During the process, moisture is encouraged to release, shrinking the size of the beef often by as much as 15%. The result of this aging and shrinking is often described as a concentration and saturation of natural beef flavor. While both wet-aging and dry-aging improve the tenderness of steak, only dry-aging is said to affect the intensity of taste.

Taste Profile

You can expect a dry-aged steak to have an intensely roasted, nutty and deep natural beef flavor. Because of how enzymes break down tough connective tissue in the beef, you can also expect uncommonly tender steak with every bite.

Flavor notes:

• Nutty
• Buttery
• Smoky
• Spicy

Best Cuts:

The dry-aging process works best using thicker cuts with well-balanced fat content. That’s why we’re excited for you to try our new 16oz. and 22oz. Prime Steak and Prime Ribeye.

For informational purposes only.