We have recently changed our reservation system. We are now using OpenTable now.
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We only procure the finest beef from the United States. All our PRIME BEEF and selected cuts of meat originate from a handful of Midwest meat packers out of Nebraska, Colorado and Kansas. Our meat is received on the bone and is carved in house by our knowledgeable butchers. We date our beef, and DRY AGE our product from three or more weeks in our own meat lockers in essence controlling the steak every step of the wayALL ABOUt BEEF
Dry aging works by exposing the naked beef to a carefully controlled environment with precise temperature and humidity levels. Generally, this process should last longer than 14 days, seeing as science points out that this short an aging period makes extremely negligible change.
Conventional wisdom sites three specific goals to dry-aging meat, all of which contribute towards improving its flavor or texture:
Moisture loss might be a major factor. A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor.
Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak.
Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.
As meat loses moisture, its muscle fibers get more and more closely packed, making it more and more difficult for moisture under the surface to continue escaping. After the first few weeks, the outer layer of meat is so tight and tough that it is virtually impermeable to moisture loss, which ensures an incredible level of tenderness to the beef.
Day 20 the collagen has begun to break down. Flavor has begun to increase and water is now slowly leaving the slab of beef.
Day 30 which is the most common dry-aged practice, the beef looks as follows. At that point, you start to pick up dry-aged flavor. There’s a 15 percent loss of the total weight.
Day 40 you have a little bit more of a powerful flavor. There’s a further loss in weight, but you’re enhancing the aged flavor. Here’s where it becomes a true art.
La Queue de Cheval Steakhouse and Raw bar practices the art of true dry aging, not straying away from the 60 day mark. This is to please those who truly appreciate the mastery of beef, and those who want a sensory beef experience like none other.