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.
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