hi I'm chef final corner welcome back to shamrock solutions today were shaking
things up a little bit out of my test kitchen where into one of our USDA
facilities in phoenix arizona share mark actually has two US state facilities one
in phoenix and one in denver colorado and we can be talking about our dry aged
program in our web page program in my particular dry-aged room are going to
walk through me show you the differences between the two different products
so here's our dry aged room I'm gonna walk in here
it's not very big but holds a lot of meat you know the old technology gold
technology
if you can call it that was really put the meat on a rack and let that stuff
slowly decompose because that's essentially what that does and you know
before we understood the whole bacterial process
you know we just knew that you put this stuff in here it got black or turn
scabby and it was tender didn't really understand how that works but that was
bacteria that broke it down so you can see on these rats here
you got something some top but that are in there
one week to week three week and these are probably even older than that
in this room it's not just a walk in that we put in here it's a it has an
ultraviolet light that keeps the mold from getting out of hand
it's a it's humidity-controlled about eighty-five percent humidity and
temperature control so it's very very important so it's not like we're just
throwing them in a room and emergency not pulling mad as a as a turn black but
you can tell looking at him have trusted the art I got some on the table and
we'll go through and show you the young features and benefits of a dry-aged over
web page
ok so i got a good selection of some product here i'm going to show you walk
you through it and really what we do differently at shamrock then there's
been a lot of other distributors do a lot of the companies do you know we just
don't bring this box beef in here and just start chopping it up in mistakes
and utilizing it whether it's wet age or dry aged we actually put a John that
product when we get product in the shamrock from a from a you know gold
canyon or any of our other products that we carry it comes in at about seven days
age on it you probably couldn't really chew through that it wouldn't be very
good so we we actually bring locked in here and I'm in the room all this
product is so we bring product in here we got three weeks with the product
because we always put about 21 days age on all our cut steaks and all the park
is going to go out there are our meat plants so always keep that in mind and
really the main difference sort of a lot of the differences between these
different products are is you have the web page has a different flavor
it's in the bag and you can see the difference between the detent the time
this is about this is about it's about 35 days and this was about twenty
fifteen days in here in about 35 days in here and you can see the difference in
the blood
there's more blood because what that product is doing is starting to break
down
in the blood states in the bag and the difference between that product in the
drivers that the dry-age that that blood that moisture is actually leaving the
products so you have a different flavor profile between the web page and the dry
aged and people say and this is subjective
people say the dry-age has a more naughty a more beefy flavor than the web
page
I personally I like I really do like the way I like them both actually when you
get a good cut of meat that both can eat really well and you and that's something
that can't be overstated also you know you really need to start with good
products to get good product in the end because if you if you think you can just
put a select strip in a bag
let it sit for 30-60 days and it's kind of going to come out tender
it's really not going to it's got to be good going in there but let's take a
look at this stuff
I have some top sirloin and you can see the difference i pulled them out of the
the AG room and you can see the difference in at the time that they've
been in there and you can see how crusty this is and i took one of these and it
cut it so you can see how beautiful red and really have concentrated that is you
know any chef knows you make a sauce you take red wine or bill stock or whatever
you reduce that red wine down to a syrup and then you have your veal stock to it
and that's what makes a really good sauce and really there's not much
difference between that and this you're taking that moisture evaporating
moisture and almost reducing the meat
so that's it gives that good beautiful good beautiful red color and a good
flavor
so part of the reason i wanted to talk about the dry-age and the web page
it's just give you some information and I'm really what I really want to talk
about is what a unique product this is
and how you can have it specifically tailored to your operation and by that i
mean this isn't just product that we throw in there and hope we sell it
this is a product that we've that we sell to you directly
you let yourself know hey I want some top sirloins and then we start the aging
process
three weeks later we can give your delivery of products is very important
to keep that in mind
but really was kind of unique about shamrock and having your own facility
it's not just beat that we can dry aged we can dry it sport for you
we can dry it slam we can dry aged whatever we have Buffalo we have a
complete line of game that we can drive so that's pretty that's a pretty neat
need advantage that we have and you can show you know I have that with your
customers and put different things on the menu and really kind of create
something special for your restaurant and really something to keep in mind
also with with the 18 program you know if you go to a let's say go to clubs
journey by in New York Strip
it's going to be a choice New York's triplets as an example you don't you
have no idea what the ages on that
always when you're going to get me from share markets going to be properly
handled and more importantly it's going to be properly aged your customers are
always going to get it
a consistent state they're not going to go on Tuesday have a stake in it stuff
and then go on friday and it's tender
because if they have a step take on to think they're not coming back to your
restaurant Friday and that's really the most important thing through this whole
exercise for sure mark solutions i'm chef Brian O'Conner