[mikem]

Hello,
I'm trying to find the best beef suupplier for an ultra small scale, steak only restaurant. I'm not sure if I should buy aged beef, or age it myself. I don't plan on going through a tremendous amount of supply....maybe 800 14 oz steaks a month.
I don't know anything about food suppliers, or the restaurant business. I just have a great concept. Any advice is appreciated.

Thanks,

Mike

[kuan]

Hmm... you probably won't get a good price on aged beef so you'll have to age them yourself. People might tell you stuff is "wet aged" but that's really a crock. You might just wanna talk with some restaurant people in your area and ask them where they get their meets.

[mikem]

Yeah....definitley need dry aged steaks. Wet aging is a crock. It doesn't change the flavor profile at all. I'll speak to some chefs here in town and see where they go. The problem is, there's no dry aged steak where I live. So, I don't know if they can help.

Thanks for your reply.

[kuan]

You can dry age yourself. It's quite simple if you have a nice walkin. Be sure to have a talk with the health department before you start. If they're against the idea, then you might have to go with being the only prime steakhouse in the area.