Food Field Trips » Dry Aged vs. Wet Aged
Ever go to a steakhouse and read on the menu that some meats are dry aged and others are wet aged? What does that mean exactly? John Stowell from Northeast Family Farms is an expert on this topic and he will walk you through how they differ and how the flavor of the meat is affected based on which technique is used. So next time you see dry aged or wet aged on a menu, you'll be well informed.
John Stowell has been Director of Fresh Meats and Sustainable Programs at Dole & Bailey, Inc., a food service distributor, in Woburn, MA, for a decade. John grew up on a ranch and farm in Colorado and his first job was as a cattle buyer for a meat packing plant. It would seem his career path was determined from then on. He has worked for the Certified Angus Beef Program as Director of Supply Development and for Safeway stores as Director of Fresh Meat Procurement. John's knowledge of the business is phenomenal and he has a deep and profound enjoyment and appreciation of the industry.