Why Dry Aged Steak Rules the Plate

When trying to sell a dry aged steak, it really helps to be a convert yourself. As a server, convincing your clientele that dry aged beef is worth the extra cost requires you yourself to be sold on the virtues of this ancient process of meat preservation. Why Dry Aged Steak Rules and why your customers will gladly return for more? First of all, what exactly is the process of dry aging steak?

Dry Aging Beef

Put simply, the process of aging the beef is controlled decomposition. But this description will hardly get anyone salivating. Aging the beef allows dehydration to take place, evaporation of the liquids, which results in concentration of flavor. The whole side of beef is hung in a cooler and the process, a time-consuming one, can take anywhere from 5 to 120 days. The aging process also helps proteins to break down leading to tenderness thereby rendering normally tough cuts of beef, delectable.

Making The Sell

In selling a dry aged steak, it should be stressed that only quality USDA prime or choice beef has been chosen and much care and time has been taken to deliver the finished product to the table. The same as aging fine wines and cheeses renders them more valuable, so is true of beef. If you are wondering why the cost is considerably more, aged beef can lose as much as 35% of its original weight which means less marketable product but a more desirable and succulent one.

Take the time and effort to put a little investigative research into the various aged steaks your restaurant offers. Its worth the investment to familiarize yourself with these steaks and learn their nuances and flavors. You will in turn be able to recommend appropriate wine pairings and describe enthusiastically why this will be the best steak your customer has ever tasted. This will in turn lead to higher sales for your restaurant and more money in your pocket. 

Would you like more tips on how to increase your efficiency and sales. Contact us on what innovative tools are making serving a more satisfying career.

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How many servers work at your restaurant? : 10 to 20
I love it

The whole reason I even bought this was because my boss said I couldn't keep my tips in my server book because I was touchin cash everytime I opened my book to take an order. The waiter wallet totally saved my ass on that one but also it has a slot so you can put a cheat sheet in. So now when a customer asks me how much extra it would be to put this or this in their food, I don't have to run and check. Its all right in front of me. And it fits great in my apron. Its perfect.

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Pretty Cool!

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How many servers work at your restaurant? : + 20
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How many servers work at your restaurant? : 10 to 20
Where has this thing been all my life?

This is awesome. I use it at both my server jobs. I completed 3 of the templates and those alone have saved me a lot of back and fourth to the bar.

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